"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pineapple Pretzel Dessert Recipe

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This recipe for Pineapple Pretzel Dessert, by , is from The Howell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Detwiler
Added: Monday, April 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 c. pretzel crumbs, crushed (reserve 1/4 c.)
6 T sugar
2 sticks butter, melted

First Layer
2 - 8oz. pkgs. softened cream cheese
2/3 c. sugar
1 - 8 oz. container Cool Whip

Second Layer
2 - 3 oz. boxes vanilla instant pudding
2 - 16 oz. cans crushed pineapple (undrained)

Top Layer:
1 - 8 oz. container Cool Whip
1/4 c. chopped nuts (optional)
reserved pretzel crumbs

Directions:
Directions:
Set oven at 350. 9 x 13 glass baking dish


Crust:
Crush pretzel crumbs as though you were making a graham cracker crust. Reserve 1/4 c. Mix 1 3/4 c. with melted butter and sugar. Press into the bottom of a 9 x 13 glass baking dish and bake 10 minutes. Cool thoroughly before filling.

While crust is in the oven, mix the ingredients for the Second Layer, instant pudding and pineapple, and set aside.

First Layer:
Mix together cream cheese, sugar, and Cool Whip. Spread over cooled crust.

Second Layer:
Gently spread pudding and pineapple mixture over the First Layer.

Top Layer:
Cover with Cool Whip and sprinkle with nuts and/or the reserved pretzel crumbs.

Refrigerate until serving.

 

 

 

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