Blueberry Pretzel Salad is more than just jello.



3 cups chopped pretzels

3/4 cup butter, melted

1 lb. cream cheese, room temperature

2 1/2 cups frozen blueberries

1 1/2 cups sugar

2 cups heavy cream

1 large package raspberry jello

2 cups Blueberry-Pomegranate juice

Preheat oven to 400 degrees.

In a 4.8 quart baking dish, place the chopped pretzels and melted butter and mix together. Press evenly into the bottom of dish. Bake for 10 minutes and allow to cool. Meanwhile combine the cream cheese and sugar in the bowl of a stand mixture, beat until well combined. Slowly pour in the heavy cream while motor is running and blend until thick. Spread cream cheese mixture evenly over the top of the cooled pretzel crust. Heat the juice until hot and dissolve the jello completely. Add the frozen berries and combine until it begins to thicken. Pour over the top of the cream cheese mixture. Refrigerate until firm. Serve cut into squares.