1 box 6 ounces blue gelatin, made according to package directions. Chill.
FOR THE PRETZEL CRUST:
2 cups crushed pretzels
1/4 cup granulated sugar
2/3 cup butter melted
FOR THE CREAM CHEESE LAYER:
12 ounces 1 and 1/2 blocks cream cheese, softened
2 tablespoons milk
1 tablespoon fresh lemon zest
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 cup whipped topping
ADDITIONAL GELATIN ADD-INS
4 cups fresh blueberries
2 bananas sliced
PREPARE THE GELATIN AND CHILL FOR 30 MINUTES. TO MAKE THE PRETZEL CRUST: Preheat oven to 350-degrees. In a large bowl, stir together the pretzel crumbs, melted butter and sugar. Press the crumb mixture evenly into the bottom of a 9 x 13 baking dish. Bake for 15 minutes. Set aside to cool completely. TO MAKE THE CREAM CHEESE LAYER: In a large bowl, blend together the cream cheese, 1/4 cup sugar, milk, vanilla, lemon zest and whipped topping. Spread the cream cheese mixture evenly over the cooled pretzel crust. TO COMPLETE THE GELATIN LAYER: Stir the blueberries and sliced bananas into the set gelatin and spoon the mixture evenly over the cream cheese layer in the 9 x 13 dish. Return the dessert back to the refrigerator for at least 2 hours before serving. Serve chilled.