A classic dish that brings together the delightful contrast of sweet and salty flavors, making it an unforgettable addition to summer gatherings, potlucks, and family picnics. This fluffy, creamy salad features a rich blend of whipped cream, tangy pineapple, and crunchy pretzels.
Ingredients
Scale:
2 cups crushed pretzels
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip)
1 can (20 oz) crushed pineapple, drained
For Topping: 1/2 cup crushed pretzels, 1/4 cup granulated sugar, 1/4 cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). In a medium bowl, mix together 2 cups of crushed pretzels, 1/2 cup melted butter, and 1/4 cup granulated sugar until combined. Press this mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust. Bake for 10 minutes, until lightly golden, then let it cool completely.
In a large mixing bowl, beat together 8 oz of softened cream cheese and 1 cup of powdered sugar until smooth and creamy.
Gently fold in 1 cup of whipped topping into the cream cheese mixture.
Add the drained crushed pineapple to the creamy mixture and fold until fully incorporated.
Pour the creamy pineapple mixture over the cooled pretzel crust. Spread it evenly.
In a small bowl, mix together 1/2 cup of crushed pretzels, 1/4 cup sugar, and 1/4 cup melted butter. Sprinkle this mixture evenly over the top of the salad.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld and the salad to set.
Once chilled, serve the salad cold. Cut into squares and enjoy.
