Pineapple Pretzel
Print RecipeIngredients
- ½ cup sugar
- ½ bag pretzels, crushed
- 1 stick butter, softened
- 12 ounces whipped topping
- 12 ounces cream cheese, softened
- ½ cup sugar
- 12-14 ounces pineapple tidbits (chunks), drained
Instructions
- Heat oven to 350°.
- Seal pretzels in a resealable bag. Lay on the counter and bang with fists until crushed.
- Mix ½ cup sugar, crushed pretzels and butter.
- Spread thinly on cookie sheet. Bake at 350° for 7 minutes.
- Allow to sit and cool. Refrigerate if needed.
- Crumble the hardened mixture. Set aside.
- Combine whipped topping, cream cheese, and ½ cup sugar.
- Add drained pineapple tidbits. Mix well.
- Stir in half of the crumbled pretzel mixture.
- Transfer to a serving bowl.
- Top with remaining pretzel mixture. Serve immediately.
Notes
if making ahead, wait to add pretzel mixture. It will lose its crunch if added too far in advance.
recipe lore
The original recipe is called Pineapple Pretzel “Salad”. Whether it’s considered a side or dessert is debatable, but salad? I think not. If you want to call it a side so you feel like you’re not eating dessert, you won’t receive any judgment from me.
I like to make the pretzels the day before to give ample time for it to harden. But then I have to be careful not to eat it.:)
