Made this tonight for Thanksgiving Dinner at Church. Everyone that had it just loved it.
1 cup crushed pretzels
1 stick melted butter
1/3 C. sugar
8 oz. cream cheese
9 oz. Container Cool Whip
1/2 C. sugar
15 oz. can crushed pineapple
Heat oven to 400 degrees. Melt butter and add 1/3 cup sugar and crushed pretzels. Bake 8 minutes. Remove from oven, stir and cool. In mixer blend cream cheese and 1/2 cup sugar. Add Cool Whip, and pineapple . Fold in pretzel mixture. Place in 9 x 12 pan and chill.
This sound wonderful. Just have one ?. Do you drain the pineapple or leave the juice with it? Thanks for sharing the recipe.
I made a double batch and did drain part of the juice off of one can. Don't know if I needed to or not.
I make this salad too...I usually make it with pineapple tidbits instead of crushed pineapple, and I do drain it. I also like to add 2-3 chopped granny smith apples to add a bit more fruit to the salad. I always get asked for the recipe when I make it.
If I am taking it to a smaller group, and don't think it will all get eaten, I will keep the pretzel mix separate and serve it over the top of the salad, rather than stir it in so leftovers aren't soggy.
Very interesting combination of ingredients.
I make this often and add a cup of thawed frozen strawberries.