Mixed Berry Pretzel Dessert
2 1/2 cups coarsely crushed pretzels
2/3 cup brown sugar
2 tablespoon flour
2 teaspoons vanilla
3/4 cup butter, melted
8 ounces cream cheese
8 ounce extra creamy Cool Whip
1 cup powdered sugar
21 ounces blueberry pie filling
6 ounces raspberries
6 ounces blueberries
6 ounces blackberries
Preheat oven to 375F and coat 9×13 pan with cooking spray. In large bowl, combine crushed pretzels, brown sugar, flour, and vanilla. Melt butter; add to pretzel mixture. Stir. Spread all but 1/2 cup pretzel mixture in baking pan. Press evenly. Bake 10 minutes and let cool. Beat cream cheese 2 minutes until light and fluffy. Add powdered sugar and beat until combined. Fold in Cool Whip. Spread the cheese mixture evenly over cooled crust. Spread pie filling on top of the cream cheese mixture. Sprinkle berries over pie filling. Sprinkle reserved pretzel mixture on top. Cover with plastic wrap and refrigerate four hours or overnight.
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