Pineapple Pretzel Salad

salads

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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

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.

Recipe Courtesy Of

Lib Biggerstaff of Youngsville, a member of Wake EMC