• Preheat oven to 350 degrees and lightly spray a 7x11 baking dish with non-stick cooking spray. Set aside.

Pretzel Crust

• Using a food processor, or large baggie, add pretzels and crush into small pieces.
• In a large bowl, add coarsely crushed pretzel, brown sugar, flour and vanilla. Stir.
• Melt butter and add to the pretzel mixture. Stir to combine.
• Spread mixture into prepared baking dish. Press into an even layer, reserving ½ cup of pretzel mixture to use for the topping.
• Bake for 10 minutes. Remove and let cool.

Cream Cheese Lemonade Filling

• In a small mixing bowl, combine evaporated milk and pudding mix.
• Beat on medium speed for 2 minutes (mixture will be very thick).
• In a medium bowl, beat cream cheese until light and fluffy, about 3 minutes.
• Pour lemonade concentrate into the cream cheese and beat until combined.
• Add the pudding mixture into the cream cheese mixture and beat until combined.
• Spoon filling mixture onto the cooled pretzel crust.

Blackberry Topping

• Heat a medium saucepan over low/medium heat.
• Stir 2 cups of blackberries, sugar, lemon juice, 3 tablespoons of water into the pan and bring to a boil.
• Let boil for 3-4 minutes, then add the remaining 1 cup of blackberries. Stir.
• Mix 4 tablespoons of water and cornstarch together. Add cornstarch mixture to the blackberries and stir.
• Continue cooking until the sauce thickens.
• Remove from heat, let cool.
• Add cooled blackberry topping on top of the lemon filling. Cover with plastic wrap and place in the refrigerator for 4+ hours or overnight..