Heat oven to 350°F. In medium bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 10 minutes. Cool 15 minutes.
In large bowl, combine cream cheese and 1/2 cup sugar; beat until well blended. Fold in whipped topping. Spread evenly over cooled crust. Cover; refrigerate 30 minutes.
In medium bowl, dissolve gelatin in boiling water. Stir in cold water and frozen blueberries until mixture is partially set. (If necessary, chill until partially set). Spoon gelatin mixture over cream cheese filling. Cover; refrigerate about 1 hour or until set.
Just before serving, carefully spoon pie filling evenly over blueberry mixture. Cut into squares. Garnish each serving with pretzel twist. Store in refrigerator.