PINEPPALE PRETZEL SALAD

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EASTER DESSERT!!!

Crunchy pretzel crust, creamy layer and a sweet light pineapple topping!

INGREDIENTS

– 3 cups crushed pretzels – 1/4 cup white sugar – 1 cup melted butter – 8 oz cream cheese softened – 1 cup sugar – 1 small tub 8 oz, whipped topping, thawed – 1 large package 6 oz, (or two small, 3 oz, package island pineapple jello – 1 cup boiling water – 2 cans 20 oz each, crushed pineapple (do not drain)

Step 1

Place pretzels in ziplock bag and crush. When you have 3 cups, set aside.

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Step 2

Mix melted butter and 1/4 cup sugar. Stir in pretzels. 

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Step 3

Press into a 9×13 baking pan. Bake for 10 minutes and remove from oven and cool.

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Step 4

Combine cream cheese and 1 cup sugar and beat well.

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Step 5

Fold in whipped topping.

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Step 6

Spread on top of pretzel layer and refrigerate for one hour.

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Step 7

Add 1 cup of boiling water to a large bowl. Stir in jello and mix for about 2 minutes. Add pineapple and mix well.

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Step 8

Pour onto top of cream mixture and evenly spread. Refrigerate for 4 hours or overnight.

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Step 9

Cut into squares before serving.

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ENJOY!!!

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