Pineapple Pretzel Salad
Pineapple pretzel salad with broken thin pretzels, cream cheese, Cool Whip, and pineapple tidbits.
Servings 12 servings
- 1/2 cup butter
- 1 cup sugar divided
- 3 cups thin pretzels broken into small pieces
- 8 oz cream cheese room temperature
- 8 oz Cool Whip thawed according to package directions
- 20 oz pineapple tidbits drained well
Melt butter in a small saucepan over medium heat.
Stir in 1/2 cup sugar and continue cooking about 2 minutes until the sugar is dissolved.
Spread broken pretzels onto a cookie sheet with a non stick liner or coated well with non stick spray.
Pour sugar mixture over pretzels and stir into the pretzels to coat them well.
Bake at 350 degrees for 10 minutes; cool completely.
In a large bowl, beat together cream cheese and sugar. Gently fold in Cool Whip.
Break up cooled pretzels and add that to the bowl along with the drained pineapple tidbits.
Stir all ingredients well. Cover and refrigerate at least two hours before serving.
Calories: 301kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 382mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 515IU | Vitamin C: 4.5mg | Calcium: 32mg | Iron: 1.2mg