Preheat oven to 350 degrees and lightly spray a 7×11 baking dish with non-stick cooking spray. Set aside.

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.

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.

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.