Ingredients
1-1/2 cups crushed pretzels1/2 cup sugar1/2 cup butter, melted1 package (8 ounces) cream cheese, softened1 cup confectioners’ sugar1 carton (8 ounces) frozen whipped topping, thawed2 cans (21 ounces each) blueberry pie fillingAdditional whipped topping, optional
Preparation
In a large bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. dish; set aside. In a large bowl, beat the cream cheese and confectioners’ sugar until smooth.
Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.
