pineapple pretzel salad
A friend brought this to our Memorial Day cookout. It was a must have recipe! I have tweaked it a bit just because I like to play around with recipes. It's delicious!
prep time
30 Min
cook time
method
Blend
yield
6-8 serving(s)
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup confectioners' sugar
- 8 ounces whipped topping, thawed
- 1 can crushed pineapple (20 oz) drained
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract (i used clear vanilla)
- 2 cups crushed or broken pretzel sticks
- 1/2 cup butter or margarine, melted
- 1/2 cup granulated sugar
How To Make pineapple pretzel salad
-
Step 1Combine 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.
-
Step 2Combine 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.
-
Step 3Add 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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