Blueberry Salad (I’d call it dessert!

• Produce

  • 16 oz Blueberries, fresh

• Baking & Spices

  • 15 tbsp Sugar
  • 1 tsp Vanilla

• Snacks

  • 2 cups Pretzels

• Dairy

  • 3/4 cups Butter
  • 2 cups Heavy cream
  • 8 oz Neufchatel cheese, light

• Desserts

  • 1 large package Berry jello, Mixed

• Liquids

  • 2 1/2 cups Water

• Other

  • 4 TBSP confectioner's super (icing sugar

Found on momcrieff.com

Description

Ingredients

• 2 cups crushed pretzels
• 3/4 cups butter, melted
• 3 TBLS sugar
• 8 oz Neufchatel cheese (light a cream cheese)
• 1 large package Mixed Berry Jello (about 6 oz and its blue)
• 3/4 cup sugar
• 2 1/2 cups water
• 16 oz fresh blueberries
• 2 cups heavy cream
• 4 TBSP confectioners super (icing sugar)
• 1 tsp vanilla

Directions

• Preheat oven to 350 degrees
• For best whipped cream results, your bowl and beaters should be very cold. Place in freezer or fridge for a few minutes.
• Crush pretzels and mix in melted butter and 3 TBLS sugar.
• In a 9x13 baking dish, spread evenly and press down the crushed pretzel mixture.
• Bake 8 minutes, remove from oven and let cool.
• Make whipped cream by adding all whipped cream ingredients and whipping until it is at the soft peak stage.
• (optional - retain some whipped cream for garnish - 1/4 cup)
• Add the 8oz Neufachel cream which has been cut into small pieces. Cut into small pieces so you dont have to over whip the whipped cream when you are combining the ingredients.
• Spread the whipped cream & Neufchatel cheese mixture on the cooled crackers.
• Bring 2 1/2 cups water to boil. Dissolve Jello in water.
• Place in refrigerator and watch for the jello to partially set. You are looking for it to be cool and a thick liquid.
• Place blueberries on the whipped cream/Neufchatel layer. They wont totally cover, you just want them to be evenly spaced.
• Gently pour cooled, barely liquid jello on this layer.
• Refrigerate until firm and set.
• Optional garnish is some leftover whipped cream, blueberries and a pretzel.