- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoons granulated sugar
- 1 package (8 ounces) cream cheese, softened
- 1 cup granulated sugar
- 1 container (8 ounces) whipped topping, thawed
- 1 can (20 ounces) crushed pineapple, drained
- 1 package (3 ounces) pineapple flavored gelatin
- 1 cup boiling water
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Press the mixture into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then allow to cool completely.
- In another bowl, beat the cream cheese and granulated sugar until smooth. Fold in the whipped topping and drained crushed pineapple. Spread this mixture over the cooled pretzel crust.
- Dissolve the pineapple flavored gelatin in boiling water, then stir in the undrained crushed pineapple. Let the gelatin mixture cool slightly, then pour it over the cream cheese layer.
- Refrigerate the salad for at least 4 hours or until set. Cut into squares and serve chilled. Enjoy your Pineapple Pretzel Salad!
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