Print Recipe

Pineapple and Toasted Pretzel Salad

Ingredients

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



Instructions

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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