Red White & Blue Pretzel Salad

A slice of pretzel salad on a server next to the dish.

Red White & Blue Pretzel Salad

This festive red, white, and blue pretzel salad is a cool, creamy, no-bake dessert that’s perfect for the 4th of July. It only takes just 15 minutes to prep to make.

Course Dessert

Cuisine American

Prep Time 15

Chill 2

Total Time 2 15

Servings servings

Calories 500kcal

Author Kate @ I Heart Eating

Equipment

8x8 pan

Ingredients

Crust

3 cups miniature pretzel twists
1/3 cup unsalted butter melted
1/4 cup light brown sugar

Filling

16 ounces full-fat cream cheese softened
1/2 cup granulated sugar
2/3 cup heavy cream
1 teaspoon vanilla extract

Topping

2 ¾ cups chopped fresh strawberries
1 ¼ cups fresh blueberries

Instructions

Finely crush the pretzels in a food processor, blender, or with a rolling pin.
3 cups miniature pretzel twists
Place the crumbs in a medium-size mixing bowl.
Add the melted butter and brown sugar, and stir to combine.
1/3 cup unsalted butter, 1/4 cup light brown sugar
Firmly press the crust mixture into the bottom of an 8×8 pan. Set aside.
In a large mixing bowl, beat the cream cheese and sugar together until well-combined.
16 ounces full-fat cream cheese, 1/2 cup granulated sugar
Add the heavy cream and vanilla extract, and beat until well-combined.
2/3 cup heavy cream, 1 teaspoon vanilla extract
Gently spoon the filling over the crust.
Add the berries over the top.
2 ¾ cups chopped fresh strawberries, 1 ¼ cups fresh blueberries
Chill for 2-3 hours before cutting and serving.

Notes

Unsalted butter: I use unsalted butter because the pretzel twists are already salted.

Cream cheese: I like to use full-fat cream cheese for the creamiest filling.

Heavy cream: It's important to use heavy cream for the fluffiest filling. Using something like half-and-half will give you runnier filling.

Berries: You can use a different ratio or combination of berries if you prefer.
Nutrition values are estimates.

Nutrition