This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tassel Estate in Wylie, Texas in 1986.


Filling Edit


  1. Crushing pretzels either in blender or food processor then add 3 tablespoon sugar.
  2. Mix pretzels and sugar with melted butter.
  3. Press in glass rectangular baking dish and bake at 375°F for 8 minutes then cool well.
  4. Mix cream cheese with one cup sugar and mix well.
  5. Add whipped topping and pour over crust.
  6. Mix gelatin with hot water then add the frozen blueberries when cool pour over filling and refrigerate for several hours.
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