Preheat the oven to 375° and lightly spray a 9 x 13 baking dish with a non-stick cooking spray.

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 8 minutes. Remove and let cool.

In a medium saucepan, add blueberries, sugar, lemon juice and cornstarch. Stir.

Heat over medium heat until the blueberries burst and the sauce thickens.

Remove from heat and let cool.

In a medium mixing bowl, combine evaporated milk and pudding mix.

Beat on high speed for 2 minutes (mixture will be really thick).

In another medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.

Gradually beat in lemonade concentrate until combined.

Add pudding mixture and powdered sugar. Beat.

Next, add the cool whip and mix just until combined.

Once the pretzel crust has cooled completely, spread lemonade cream cheese mixture evenly over the pretzel crust.

Add the blueberry topping over the cream cheese mixture.

Sprinkle reserved pretzel mixture on top of the blueberry topping.

Cover with aluminum foil or plastic wrap and refrigerate for 4 hours or overnight.