Easy Pineapple Pretzel Salad Food

PINEAPPLE-PRETZEL SALAD

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, sugar and butter; press onto bottom of 9-inch square baking dish. Bake 10 min.; cool.
• Beat cream cheese and coconut in medium bowl with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add remaining ingredients; mix well. Cool 10 min.
• Spoon pineapple mixture over cream cheese layer in dish. Refrigerate 3 hours or until firm.

PINEAPPLE PRETZEL SALAD

Steps:

• 1. Combine the cream cheese and confectioner's sugar, almond extract and vanilla in a mixing bowl and blend well. Fold in the whipped topping and drained pineaple until evenly mixed. Refrigerate.
• 2. Combine the crushed pretzels, melted butter, and sugar. Stir until evenly coated. Place in oven that has been preheated to 425 degrees and bake for 5 minutes. Remove and allow mixture to cool.
• 3. Add the pretzels to the cream cheese mixture just prior to serving. The pretzels will get soggy if they are mixed in the salad for a long time. Still tastes yummy, just not crunchy.

PINEAPPLE PRETZEL FLUFF SALAD

Steps:

• Add the pretzels, butter, & sugar to a large mixing bowl. Stir everything together until the pretzels are all evenly coated.
• Transfer the pretzels to a rimmed sheet pan that's been spread with parchment paper. Spread them out evenly into a single layer.
• Bake the pretzels at 400 degrees for 8 minutes.
• Remove the pretzels from the oven, and spread them onto a large sheet of parchment paper on a flat surface. Make sure they're in a single even layer, not touching each other as much as possible. Allow them to cool completely.
• Add the powdered sugar & cream cheese to a large mixing bowl. Using a hand mixer, cream them together until smooth.
• Add the pineapple, stirring to evenly incorporate. Fold in the whipped topping until the mixture's smooth.
• When ready to serve, fold in half of the candied pretzels. Sprinkle the remaining pretzels evenly out over top.
• Serve immediately.

PINEAPPLE/PRETZEL SALAD

Steps:

• Mix the crushed pretzels, butter and sugar together.
• Grease 9x13 pan.
• Place pretzel mixture in greased pan and bake for 10 minutes at 350°F.
• Cool slightly and break pieces into chunks.
• Beat cream cheese until well whipped and fluffy.
• Add the Cool Whip; blend well.
• Fold in the pineapple tidbits.
• Chill- for about 1 hour.
• About 1/2 hour before serving-- add pretzel pieces.
• Best served same day, otherwise the pretzels will get soggy. For a large group, I'd suggest doubling the recipe.

EASY PINEAPPLE PRETZEL FLUFF SALAD

Steps:

• Combine 1/2 cup sugar, melted butter, and crushed pretzels. Stir, place in a 13 * 9 baking dish covered with parchment, press, bake for 7 minutes, then cool.
• Whisk remaining sugar with cream cheese until creamy.
• Add chopped drained pineapple, then whipped topping, and stir.
• Break up the caramel pretzels, add most to the mixture, sprinkle the rest on top. Cool in the refrigerator for 1 hour and serve.

PINEAPPLE PRETZEL FLUFF

Steps:

• 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., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving., To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.

EASY PINEAPPLE PRETZEL SALAD

Steps:

• Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

PINEAPPLE PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
• Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

PRETZEL SALAD

Steps:

• Using a food processor or blender, crumb the pretzels until fine.
• Mix pretzels, melted butter, and 1/4 C sugar.
• Press into 9 x 13 pan.
• Bake 10 minutes@ 350 degrees.
• Cool.
• Blend cream cheese, 1 C sugar, and whipped topping.
• Spread on cooled pretzel layer.
• Bring pineapple juice to a boil.
• Dissolve jello in hot pineapple juice.
• Add strawberries with juice and stir until thawed and jello is partially set.
• Spread over cream cheese layer.
• Refrigerate 4 hours or overnight.
• Cut into squares to serve.