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, island pineapple jello – 1 cup boiling water – 2 20 oz cans crushed pineapple
PERFECT SUMMER DESSERT
1. Preheat oven to 350. 2. Place pretzels in bag and crush. You need 3 cups. 3. Combine melted butter and 1/4 cup sugar. Stir in pretzels. Press into a 9×13 baking pan. Bake for 10 minutes and remove from oven and cool. 4. Combine cream cheese and 1 cup sugar. 5. Fold in whipped topping. 6. Spread on top of pretzel layer and refrigerate for one hour. 7. 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. 8. Pour onto top of cream mixture and evenly spread. Refrigerate for 4 hours or overnight. 9. Cut into squares before serving.
Sweet Pineapple Jello with Pineapple Chunks is layered on a light whipped topping with a crunchy pretzel crust. This Pineapple Pretzel Salad is a classic old fashioned recipe found at cookouts and BBQs for decades! Swipe up to learn more!