Pineapple Pretzel Salad



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

Family Dessert!

Sweet & Salty

1. Preheat oven to 350. Place pretzels in a large resealable bag and crush with a rolling  pin until pretzels are about 0.25″ in size. When you have 3 cups, set  aside. We love to use these gallon sized freezer bags. They are tough, durable and have new grip and seal technology that makes them super easy to open and close. In a mixing bowl, add melted butter and 1/4 cup sugar and mix well.  Stir in pretzels and mix well to combine. Press into a 9×13 baking pan.  Bake for 10 minutes and remove from oven and cool. We love to use this baking pan because it comes with a lid! This way, you can just keep the leftovers  fresh right in your baking pan! No more trying to cover it up with messy  aluminum foil. Yay! 2. Combine cream cheese and 1 cup sugar and beat well. Fold in whipped  topping. Spread on top of pretzel layer and refrigerate for one hour. 3. Add 1 cup of boiling water to a large bowl. Stir in jello and mix  for about 2 minutes until jello is dissolved. Add pineapple and mix  well. Pour onto top of cream mixture and evenly spread. Refrigerate for 4  hours or overnight. 4. Cut into squares before serving.


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