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Ingredients

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Directions

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  • Knead together crumbs and butter in plastic food-storage bag. Press over bottom and sides of 9-inch pie plate. Chill in refrigerator.

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  • Bring the water to boiling in small saucepan. Remove from heat. Sprinkle gelatin over top. Let stand 5 minutes to soften. Stir to dissolve.

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  • Reserve 16 berries; transfer rest to processor. Process until coarsely chopped. Add sugar and cream cheese; blend. Transfer to large bowl.

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  • Beat cream and confectioners sugar in medium-size bowl until soft peaks form. Set aside 1/3 cup whipped cream; fold remainder into blueberry mixture. Stir in gelatin mixture. Spread in pretzel shell.

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  • Dollop or pipe reserved whipped cream on top. Garnish with reserved blueberries. Chill 1 hour. Serve.

Nutrition Facts

323 calories; 21 g total fat; 12 g saturated fat; 67 mg cholesterol; 465 mg sodium. 31 g carbohydrates; 1 g fiber; 6 g protein;

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