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Pineapple and Toasted Pretzel Salad



8 ounces cream cheese

1/2 cup sugar

1 large can crushed pineapple, well drained.

8 ounces Cool Whip, thawed

1 stick butter, melted

1/2 cup sugar

2 cups crushed salted pretzels


Cream together the cream cheese and sugar. Stir in the pineapple and Cool Whip. Store in refrigerator.

Mix together the butter, sugar and pretzels. Bake on a rimmed cookie sheet at 400 degrees F for 5 minutes. Watch very closely. Remove from oven and let cool.

Stir pretzel mixture into salad just before serving.


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