Pineapple Pretzel Salad (Linda A.)

Crust

2 c crushed pretzels
1 c melted salted butter
3 T sugar

Preheat oven to 350 F. Combine crushed pretzels, melted butter and sugar in a medium bowl. Transfer pretzel/butter mix to an ungreased 9 x 13″ baking dish. Spread the mix evenly over the bottom of the dish. Bake 10 min (NOT any longer or the mix could stick). Transfer to a wire rack and set aside to cool completely. Spread filling over the cooled crust. Carefully spoon the slightly thickened gelatin mix over the cream cheese layer. Cover and chill 4 – 6 hours (or overnight) or until firm. Cut into squares, and if desired, garnish with whipped topping, pineapple and mint leaves.

Filling

2 c whipped topping
1 8 oz pkg cream cheese
1 c sugar

In a large bowl, cream together 2 c whipped topping, cream cheese and sugar. Beat until smooth.

Topping

2 3 oz pkgs pineapple gelatin
1 c boiling water
1 c crushed ice
2 20 oz cans crushed pineapple in syrup, drained

Bring water to a boil in large heatproof bowl. Sprinkle the gelatin over the boiling water and stir until it dissolves. Add crushed ice and stir until ice dissolves. Pour the pineapple into a strainer and use the back of a large spoon or a rubber spatula to press the pineapple against the sides and bottom of the strainer to press out as much liquid as possible. Add the drained pineapple to the JELLO and stir well. Refrigerate 15 min or until partially set.

Garnishes

extra whipped topping
canned pineapple tidbits
mint leaves

 

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