Prepare the Pretzel Crust:

Preheat Oven: Preheat your oven to 350°F (175°C).

Mix Crust Ingredients: In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar. Mix until well combined.

Press into Pan: Press the mixture into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then set aside to cool completely.

Prepare the Cream Cheese Layer:

Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Fold in Whipped Topping: Gently fold in the whipped topping until fully combined.

Spread Over Crust: Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring you reach the edges to create a seal (this prevents the gelatin from seeping through). Chill in the refrigerator while you prepare the next layer.

Prepare the Blueberry Layer:

Make the Gelatin: In a medium bowl, dissolve the blueberry gelatin in 2 cups of boiling water. Stir until completely dissolved, then let it cool to room temperature.

Add Blueberry Pie Filling: Once the gelatin has cooled, stir in the blueberry pie filling. Carefully pour this mixture over the cream cheese layer.

Chill and Serve:

Chill: Refrigerate for at least 4 hours, or until the gelatin is fully set.

Serve: Garnish with fresh blueberries if desired. Slice and serve chilled.