Pretzel Salad
 

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.

Great recipe! Delicious!

I make this often and add a cup of thawed frozen strawberries.