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