pineapple pretzel salad
(1 rating)
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!
(1 rating)
yield
6 -8
prep time
30 Min
method
Blend
Ingredients For pineapple pretzel salad
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8 ozcream cheese, softened
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1/2 cconfectioners' sugar
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8 ozwhipped topping, thawed
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1 cancrushed pineapple (20 oz) drained
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1/2 tspalmond extract
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1/2 tspvanilla extract (i used clear vanilla)
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2 ccrushed or broken pretzel sticks
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1/2 cbutter or margarine, melted
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1/2 cgranulated sugar
How To Make pineapple pretzel salad
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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.
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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.
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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.
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