Ingredients
Scale
Pretzel Crust
- 2 ½ cups coarsely crushed pretzels
- â…” cup brown sugar
- 2 tablespoon all purpose flour
- 2 teaspoons vanilla extract
- ¾ cup butter, melted
Blackberry Topping
- 3 cups fresh blackberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Cream Cheese Mixture
- 8 ounces cream cheese, room temperature
- 8 ounce extra creamy Cool Whip
- 1 cup powdered sugar
Instructions
- Preheat the oven to 375°F and lightly spray a 9×13 baking dish with non-stick cooking spray.
- Using a food processor or large baggie, crush the pretzels into small pieces.
- In a large bowl, combine crushed pretzels, brown sugar, flour, and vanilla extract. Stir well.
- Add melted butter and mix until fully combined.
- Press the mixture evenly into the prepared baking dish, reserving ½ cup for the topping.
- Bake for 10 minutes, then remove and let cool completely.
- In a medium saucepan, combine blackberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring, until thickened. Remove from heat and cool.
- In a medium bowl, beat cream cheese for 2–3 minutes until light and fluffy.
- Add powdered sugar and beat until combined.
- Fold in Cool Whip just until incorporated.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- Spoon the blackberry topping evenly over the cream layer.
- Sprinkle reserved pretzel mixture on top.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- Nutritional values are approximate and may vary by brand.
- Ensure the pretzel crust is completely cooled before adding the cream cheese layer to prevent melting.
- For best results, chill overnight for clean slices.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American