Pineapple Pretzel Salad
It’s got a pretzel crust, a creamy filling, and a sugared-pineapple topping.
Servings: 12 Slices
Ingredients
- 2 cups crushed pretzels
- 1 cup melted salted butter
- 1 (8-ounce) package cream cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 (8-ounce) container Cool Whip
- 2 (20-ounce) cans crushed pineapple
- 1 (3.4-ounce) instant lemon pudding mix
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place 2 cups crushed pretzels in the bottom of a 13 x 9 x 2-inch baking dish. Pour 1 cup melted salted butter carefully over the crushed pretzels.
- Bake for 10 minutes and remove immediately. Do not overbake or it won't cut with the other layers. Cool the crust before adding the next layer.
- In a large bowl, cream together 1 (8-ounce) package cream cheese, 1 cup granulated sugar, and 2 teaspoons vanilla extract using an electric hand mixer.
- Fold in 1 (8-ounce) container Cool Whip then spread the cream cheese mixture evenly over the cooled crust.
- Drain 2 (20-ounce) cans crushed pineapple then pour it into a medium-sized bowl. Add 1 (3.4-ounce) instant lemon pudding mix and stir to combine. Spread the pineapple mixture over the whipped topping layer.
- Chill in the fridge until serving and enjoy!
Nutrition
Calories: 374kcal | Carbohydrates: 40g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 419mg | Potassium: 69mg | Fiber: 1g | Sugar: 21g | Vitamin A: 759IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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