Pineapplepretzel Salad Food

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 the oven to 375° and lightly spray a 9 x 13 baking dish with a non-stick cooking spray. Set aside.

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 crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed.. Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degree F and bake for 5 - 6 minutes. Remove and allow pretzels to cool.
• 2. Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese. Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
• 3. Add the crushed pretzel mixture to the cream cheese mixture just before serving.
• 4. I sprinkle a few pretzels on top right before serving...yum!

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.

PINEAPPLE PRETZEL SALAD

Steps:

• In a small saucepan, heat cornstarch and pineapple (with its own juice) until thickened. Let cool.
• Mix ½ cup sugar, melted butter, and crushed pretzel sticks together and put in bottom of 8 x 8 inch pan.
• Mix 1 package of DreamWhip, with milk and vanilla, according to its own instructions.
• Cream the cream cheese with ½ cup sugar. Mix in the DreamWhip.
• Put creamed mix on top of pretzels, and spoon cooled pineapple on top of cream mix.

STRAWBERRY/PINEAPPLE PRETZEL SALAD (PAULA DEEN/FOOD NETWORK)

Steps:

• Preheat oven to 400°.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 by 13-inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture.
• Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping.

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.

PINEAPPLE PRETZEL SALAD

Steps:

• 1st layer-Put margarine, sugar and pretzels in pan and mix together on low heat until margarine is melted. Press in a 9 x13 pan.
• 2nd layer-Take softened cream cheese and Cool Whip, mix together, and spread over first layer.
• 3rd layer- Drain and reserve liquid from crushed pineapple. Put liquid in pan with cornstarch. Add sugar and stir on low to medium heat. Juice will become thick like pudding-take off heat and fold in pineapple--spread on 2nd layer. Refrigerate.