Mary Ann Hanson
This recipe is from a dear friend I used to teach with. She now lives in Arizona and I miss her terribly. I know the recipe says "salad". It is almost a decadent dessert!!!!! Just for reference, a #2 can is 20 ounces!
- 1 stick
- 1/3 c
- 1 c
- crushed pretzels
- 8 oz
- cream cheese
- 1/3 c
- 1 can(s)
- #2 size of crushed pineapple, drained
- small carton of frozen whipped topping, thawed
1Melt butter and mix in sugar. Stir in pretzels. Spread on a cookie sheet and bake at 350 degrees 6-7 minutes. Remove from oven and set aside to cool. Do not touch these or sample. You will end up making more!!!!!
2Beat together cream cheese and sugar. Stir in pineapple and fold in thawed whipped topping. At this point chill the mixture.
3Just before serving, stir in the pretzel pieces.