Combine pretzels, oleo and sugar. Press into 13" x 9" pan. Bake at 400° for 7 minutes. Beat cream cheese and sugar until creamy. Fold in pineapple and Cool Whip. Chill until serving. Break pretzels into small pieces and stir into pineapple mixture. Serves 6. Leftovers do not keep well, as the candied pretzels get soggy.
Rosie: Raspberries or some raspberry pie filling may be used instead of the pineapple. That not only tastes good, it also adds some color.
Ingredients
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1 cup coarsely crushed pretzels
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1/2 cup oleo, melted
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1/2 cup sugar
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8 ounces cream cheese
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1/2 cup sugar
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1 can crushed pineapple, drained OR 1 1/2 cup frozen raspberries (20 ounce can)
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1 package Cool Whip (12 ounce pkg)
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