Zutaten für Pineapple Pretzel Salad
- 2 cups crushed pretzels
- Sugar
- 1/2 cup (1 stick) melted butter
- Pineapple Tidbits
- 8 ounces Cool Whip, thawed
- 8 ounces cream cheese, softened
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Zubereitung von Pineapple Pretzel Salad
- Prepare the crust: Crush pretzels into fine crumbs. Mix with melted butter until well combined. Press firmly into the bottom of a 9x13 inch baking dish. Bake at 350°F (175°C) for 8 minutes. Let cool completely.
- Make the cream cheese layer: In a large bowl, beat cream cheese and powdered sugar until smooth and creamy. Add Cool Whip and vanilla extract, mixing until well combined. Spread evenly over the cooled pretzel crust.
- Prepare the pineapple layer: Drain the crushed pineapple well. In a separate bowl, mix the drained pineapple with the mandarin oranges. Gently spread this mixture over the cream cheese layer.
- Chill: Refrigerate the salad for at least 2 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
- Serve and Enjoy! Garnish with extra crushed pretzels or maraschino cherries (optional).
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
122g
Fat
115g
Carbs
25g
