1 cup coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar, divided
1 package (8 ounces) cream cheese, softened
1 can (20 ounces) unsweetened crushed pineapple, drained
1 carton (12 ounces) frozen whipped topping, thawed
1. Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack.
2. Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving.
3. To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.
I often bring this special salad to potlucks, and everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. + cooling
YIELD: 12 servings.
Nutrition Facts
1/2 cup: 334 calories, 19g fat (13g saturated fat), 39mg cholesterol, 230mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 2g protein.