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.
