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Pineapple Pretzel Salad


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  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 cup crushed pretzels
  • 1 (8oz) tub whipped topping, thawed
  • 1/2 cup sugar
  • 1 (8oz) package cream cheese, softened
  • 2 tbsp.cornstarch
  • 1/4 cup sugar
  • 1 (8oz) can crushed pineaggle, drained with juice reserved



Step 1

In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 greased baking dish.

In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.

In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook stirring until thickened, about 5 minutes. Stir in crushed pineapple. Cool completely.
Spread over the shiped layer in the dish. Cover and refrigerate for at least 2 hours.

Double the recipe (except for pineapple mixture) and put into 9x13 pan.


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