Pineapple Pretzel Salad

5.0/5 rating (1 votes)
Pineapple Pretzel Salad

Ingredients

  • 1 cup pretzels, crushed
  • ½ cup sugar
  • 1 stick butter, melted
  • 1 package (8 ounces) cream cheese
  • 1 small carton (8 ounces) Cool Whip
  • ½ cup sugar
  • 1 large can crushed pineapple
  • 2 tablespoons cornstarch

Directions

  1. Mix crushed pretzels, ½ cup sugar and butter; press into a 9-by-13-inch Pyrex dish. Bake at 325 degrees for 5 minutes and then let it cool.

  2. Mix cream cheese, ½ cup sugar and Cool Whip until blended. Spread this mixture on top of the pretzel crust.

  3. Drain the pineapple and reserve the juice. Heat pineapple juice with 2 tablespoons cornstarch until thick.  Mix crushed pineapple with juice mixture and spread on top of creamed mixture and refrigerate until firm.

Recipe courtesy of

Lib Biggerstaff of Youngsville, a member of Wake EMC

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