"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pretzel Salad Recipe

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

Contributor:  
Contributor:  
Pamela Peloquin
Added: Friday, July 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C. crushed pretzels
1 stick butter
1/3 C. sugar

8 oz. cream cheese
1/2 C. sugar
20 oz pineapple tidbits
8 oz cool whip

Directions:
Directions:
Mix crushed pretzels with 1 stick melted butter and 1/3 C. sugar. Spread on cookie sheet and bake 10-15 minutes at 350 . Cool.

Mix cream cheese, 1/2 C. sugar, pineapple tidbits (drained of juice) and cool whip.

When ready to eat, sprinkle pretzel mixture over top of salad. If you prefer, serve the salad and pretzel topping separately and put the mixture on at the time of eating the salad to help keep the pretzel mixture crisp.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Kyle's favorite salad!

 

 

 

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