| | Directions | | In bowl, combine pretzels, butter and 1/2 c. sugar. Put in 9"x13" pan and bake at 400° for 7 minutes, stirring occasionally. Beat cream cheese and remaining sugar till creamy. Beat Nutriwhip. Fold pineapple and Nutriwhip or Cool Whip into cream cheese. If too stiff add some or all of reserved juice. Chill until ready to serve. Stir in cooled pretzel pieces just before serving, saving a few for garnish. |
|
|
| Ingredients | | - |  | 2 cups coarsely crushed pretzels |
| - | | 1/4 cup butter, melted |
| - | | 1 cup sugar, divided |
| - | | 1 cream cheese. softened (8 ounce ) |
| - | | 1 can pineapple tidbits, drained (reserve juice) (20 ounce can) |
| - | | 500 milliliters carton Nutriwhip or 12 ounce Cool Whip |
| |
| |
