Pineapple Pretzel Salad
Author: Shelby
Recipe type: salad or dessert
Cuisine: American
Serves: 8 servings
- For the topping:
- 1 C coarsely chopped pretzels
- ⅓ C sugar
- ½ C butter, melted
- For the salad:
- 8 oz cream cheese, at room temperature
- ½ C sugar
- 8 oz Cool Whip
- 20 oz can pineapple tidbits, drained
- For the topping:
- Preheat oven to 400 degrees.
- Mix melted butter and sugar together.
- Stir in pretzels.
- Spread in a 9 x 13 pan and bake for 7 minutes.
- Stir to break it up and cool completely.
- For the salad:
- Cream together the cream cheese and sugar until well mixed.
- Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture.
- Chill 2-3 hours.
- Add pretzel mixture right before serving.
You can make the pretzel topping ahead and store in air tight container or ziplock bag. You can mix up the cream cheese mixture ahead also.
Recipe by The Gingham Apron at https://www.theginghamapron.com/pineapple-pretzel-salad/
3.5.3208