Zutaten für Pineapple Pretzel Salad
- Crushed Pineapple
- 1/4 cup cornstarch
- Butter
- Sugar
- Pretzel Stick
- Whipped Dessert Topping Mix
- Milk (as per whipped topping instructions)
- Vanilla (as per whipped topping instructions)
- 8 ounces cream cheese
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Zubereitung von Pineapple Pretzel Salad
- In a small saucepan, whisk together 1/4 cup cornstarch and 1 (20 ounce) can crushed pineapple with its juice. Cook over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and let cool completely.
- While the pineapple mixture cools, prepare the crust: In a medium bowl, combine 1 cup crushed pretzels, 1/2 cup (1 stick) melted unsalted butter, and 1/2 cup granulated sugar. Mix well. Press the mixture firmly into the bottom of an 8x8 inch baking pan.
- In a large bowl, beat 8 ounces of cream cheese until smooth and creamy. Gradually add 1/2 cup granulated sugar, beating until well combined.
- In a separate bowl, prepare 1 (8 ounce) container of whipped topping according to package directions. Gently fold the whipped topping into the cream cheese mixture until just combined.
- Spread the cream cheese mixture evenly over the pretzel crust.
- Spoon the cooled pineapple mixture over the cream cheese layer.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the salad to set completely. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
94g
Fat
47g
Carbs
8g
