Yum Yum! Pineapple Pretzel Salad

9 02 2012

My friend and neighbor Linda brought a dish to our house that was a big hit! Half salad/half dessert, the best part of this yummy dish are the sweet crunchy bits. The party game during dinner became “Guess what the crunchy bits are.” I finally cornered Linda and found out that they were pretzels! These pretzels were baked with butter and sugar to make them extra yummy!

Linda tells me that this is not a dish to make ahead or to make extra for the next day because the pretzels lose their crunchiness overnight.  However, I suppose you could make extra and just save the pretzels to be added right before serving. Whatever the case, enjoy!

Pineapple Pretzel Salad

2-3 cups pretzels

1 stick butter (yes, the good stuff, not margarine)

1/2 cup sugar

Crush the pretzels and pour into a 9×13 backing pan. Slice the stick of butter and place over the pretzels. Sprinkle sugar over the pretzels. Bake at 350 degrees for 12-15 minutes, stirring every 2-3 minutes. After removing from the oven, continue to stir frequently until mixture is cool.

1 -8 ounce package cream cheese

1/2 cup sugar

20 ounce can crushed pineapple, drained

12 ounce carton Cool Whip

Cream together the cream cheese and the sugar. Add drained crushed pineapple and mix well. Fold in the Cool Whip. Add pretzels just prior to serving so they stay crisp.





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