Pineap­ple Pret­zel Fluff

Simple & Delicious - - ON THE MENU -

PREP: 15 min. + chill­ing BAKE: 10 min. + cool­ing MAKES: 12 serv­ings

I of­ten bring this spe­cial salad to potlucks, and ev­ery­one goes crazy for the sweet and crunchy com­bi­na­tion. To en­sure the pret­zel mix­ture stays crispy, add it right be­fore serv­ing. —Beth Olby, Ash­land, WI

1 cup coarsely crushed pret­zels 1/2 cup but­ter, melted

1 cup su­gar, di­vided

1 pkg. (8 oz.) cream cheese,


1 can (20 oz.) unsweet­ened

crushed pineap­ple, drained 1 car­ton (12 oz.) frozen

whipped top­ping, thawed

1. Pre­heat oven to 400°. Mix pret­zels, melted but­ter and 1/2 cup su­gar. Press into a 13x9-in. pan. Bake 7 min­utes. Cool com­pletely on a wire rack.

2. Mean­while, beat cream cheese and re­main­ing su­gar un­til creamy. Fold in pineap­ple and whipped top­ping; re­frig­er­ate, cov­ered, un­til serv­ing.

3. To serve, break pret­zel mix­ture into small pieces. Stir into the pineap­ple mix­ture just be­fore serv­ing.

PER SERV­ING 334 cal., 19g fat (13g sat. fat), 39mg chol., 230mg sod., 37g carb. (31g sug­ars, 1g fiber), 2g pro.

Pineap­ple Pret­zel Fluff

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