This really isn't a salad, but I prefer not to call it a dessert because then it's OK when I have two helpings. It's a popular dish at the baby and wedding showers in the Landwehr family, and it was created again for my sister-in-law's baby shower this weekend. The only downside to this delicious combination of sweet and salty is the candied pretzels lose their crunchiness within a day ... which will lead to my future posts.
Pineapple Pretzel Salad
1 cup crushed pretzels
1/2 cup sugar or Splenda
1/2 stick butter, melted
1 can crushed pineapple, drained
8 oz. cream cheese, softened
8 oz. cool whip
1/2 cup sugar or Splenda
Combine crushed pretzels, 1/2 cup sugar and butter in 9 x 13 pan. Bake at 400ºF for 7 minutes. Let cool, and break into pieces. The pretzels can be made ahead of time and stored in an airtight container.
In large bowl, combine pineapple, cream cheese, cool whip and 1/2 cup sugar. Beat together well. Just before serving, stir in candied pretzels.
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