Ingredients
-
- 1 cup crushed pretzels
- 1/2 cup butter,, melted
- 1 cup granulated sugar,, divided
- 8 ounces cream cheese,, softened
- 1 (20-ounce) can crushed pineapple,, drained
- 1 (12-ounce) container Cool Whip,, thawed
Instructions
-
Preheat oven to 400 degrees. Line a 9×13-inch baking pan with parchment paper.
-
In a medium bowl, stir together pretzel pieces, butter, and 1/2 cup sugar. Transfer mixture to prepared baking pan. Press down gently on it and spread it out some. It does not need to cover the bottom of the pan.
-
Bake for 7 minutes. Let cool.
-
In a large bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
-
Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.
-
Just before serving, crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top.
Ingredients
-
- 1 cup crushed pretzels
- 1/2 cup butter,, melted
- 1 cup granulated sugar,, divided
- 8 ounces cream cheese,, softened
- 1 (20-ounce) can crushed pineapple,, drained
- 1 (12-ounce) container Cool Whip,, thawed
Instructions
-
Preheat oven to 400 degrees. Line a 9×13-inch baking pan with parchment paper.
-
In a medium bowl, stir together pretzel pieces, butter, and 1/2 cup sugar. Transfer mixture to prepared baking pan. Press down gently on it and spread it out some. It does not need to cover the bottom of the pan.
-
Bake for 7 minutes. Let cool.
-
In a large bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
-
Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.
-
Just before serving, crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top.
