Cherry-Blueberry Dessert Squares

(1)
  1 reviews
  • 30|min prep time
  • 2|hr|15|min total time
  • 12 ingredients
  • 15 servings

Crust

1 1/2
cups finely crushed pretzels*
2
tablespoons sugar
3/4
cup margarine or butter, melted

Filling

1
(8-oz.) pkg. cream cheese, softened
1/2
cup sugar
1
(4-oz.) container (1 1/2 cups) frozen whipped topping, thawed
1
(3-oz.) pkg. black raspberry flavor gelatin
1
cup boiling water
1/2
cup cold water
1
(16-oz.) pkg. frozen blueberries
1
(21-oz.) can cherry pie filling

Garnish

15
miniature pretzel twists

Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 Just before serving, carefully spoon pie filling evenly over blueberry mixture. Cut into squares. Garnish each serving with pretzel twist. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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