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PINEAPPLE PRETZEL SALAD Recipe

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

Contributor:  
Contributor:  
Regina Carlisle

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Pretzels (crushed)
1 Stick Butter (melted)
1/2 Cup Sugar
8 ounce Cream Cheese
1/2 Cup Sugar
8 ounce Tub Cool Whip
20 ounce Can Crushed Pineapple(drained)

Directions:
Directions:
Crush pretzels and mix with melted butter and 1/2 cup sugar. Mix together and bake on a cookie sheep at 400 degrees for 7 minutes, stirring with a wooden spoon to keep from sticking together and from burning. Set aside.
In a large bowl beat 8oz. cream cheese,1/2 cup sugar mix well, fold in 8oz tub of cool whip and drained pineapple, fold together thoroughly. Chill completely. Crumble pretzel mixture over the salad as you serve it. I like to keep it separate from salad so it doesn't make the pretzels soggy.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe is one of Betsy's favorite. She got it from a Methodist Church recipe exchange. She liked it better than the strawberry pretzel salad everyone was making. I tend to agree with her, but I have added strawberries to this salad if I have them in the fridge. I also make more pretzels to sprinkle over the top. I like lots of crumbs for my dessert.

 

 

 

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