Pineapple Pretzel Salad
8 ozcream cheese, softened
1/2 cconfectioners' sugar
8 ozwhipped topping, thawed
1 can(s)crushed pineapple (20 oz) drained
1/2 tspalmond extract
1/2 tspvanilla extract (i used clear vanilla)
2 ccrushed or broken pretzel sticks
1/2 cbutter or margarine, melted
1/2 cgranulated sugar
How to Make Pineapple Pretzel Salad
- Combine the cream cheese and confectioner's sugar, almond extract and vanilla in a mixing bowl and blend well. Fold in the whipped topping and drained pineaple until evenly mixed. Refrigerate.
- Combine the crushed pretzels, melted butter, and sugar. Stir until evenly coated. Place in oven that has been preheated to 425 degrees and bake for 5 minutes. Remove and allow mixture to cool.
- Add the pretzels to the cream cheese mixture just prior to serving. The pretzels will get soggy if they are mixed in the salad for a long time. Still tastes yummy, just not crunchy.