Pretzel Salad

1 cup pretzels, crushed 1/2 cup butter, melted 1/2 cup plus 1/3 cup sugar, divided 8 oz. pkg. cream cheese, softened 20 oz. can crushed pineapple, drained 8 oz. container frozen whipped topping, thawed

Combine pretzels, butter and 1/3 cup sugar. Mix well. Spread on a baking sheet. Bake at 400 until golden and bubbly, about 6 minutes. Cool. Break into pieces and set aside. Whip together cream cheese and remaining sugar. Add pineapple. Gently fold in whipped topping. Spread in a serving dish. Refrigerate. Sprinkle with pretzel topping before serving. Serves 6 to 8 Source; Lori Mulhern, Rosemount, MN

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