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Wednesday, April 26, 2017

Spring Time Pineapple and Pretzel Salad

Pineapple Pretzel Salad
original recipe source here

1 cup Pretzels 
 1 1/4 cup Sugar 
1 stick Butter 
8 oz Cream Cheese 
8 oz Cool Whip 
15 oz Crushed Pineapples 
2 Tbsp Corn Starch
There are three separate layers. The crust, cream cheese mixture and the scrumptious pineapple topping.
The bottom consists of 1 cup pretzels, 1/2 cup sugar and 1 stick butter. Throw the pretzels in a ziplock bag and use a rolling pin to crush the pretzels into smaller pieces. Melt the butter and combine ingredients together. You can mix in the rectangle pan to save dishes. Just press down with fingers or spatula to cover the bottom of pan and form a thin crust.
For the middle layer, combine 8 ounces of cream cheese, 8 ounces cool whip and 1/2 cup sugar. If you thaw the cool whip and soften the cream cheese ahead it takes no time to mix it together. Be careful not to over mix. Spread on top of the crust.
For the third layer you will need to strain the juice from the pineapple and set both aside. Combine the juice, 2 tablespoons cornstarch and 1/4 cup sugar in a small saucepan and heat until it is a clear, thick consistency. Remove from heat and add in the pineapple. Once that is cooled you can add it to the top of the other two layers.
Chill for four hours and you have yourself one yummy treat! Trust me, the salty/sweet combo is a winner!

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