Pineapple Pretzel Salad

Pineapple Pretzel Salad - the perfect blend of salty and sweet! Thin pretzels mixed with cream cheese, whipped cream, and pineapple chunks. Pineapple pretzel salad with broken thin pretzels, cream cheese, Cool Whip, and pineapple tidbits.

Pineapple Pretzel Salad

1/2 cup butter
1 cup sugar divided
3 cups thin pretzels broken into small pieces
8 oz cream cheese room temperature
8 oz Cool Whip thawed according to package directions
20 oz pineapple tidbits drained well

Melt butter in a small saucepan over medium heat.
Stir in 1/2 cup sugar and continue cooking about 2 minutes until the sugar is dissolved.
Spread broken pretzels onto a cookie sheet with a non stick liner or coated well with non stick spray.
Pour sugar mixture over pretzels and stir into the pretzels to coat them well.
Bake at 350 degrees for 10 minutes; cool completely.
In a large bowl, beat together cream cheese and sugar. Gently fold in Cool Whip.
Break up cooled pretzels and add that to the bowl along with the drained pineapple tidbits.
Stir all ingredients well. Cover and refrigerate at least two hours before serving.
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