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Pineapple Pretzel Salad

Kraft Memeber Recipe
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Makes: 16-20 bars Total Time: 4 hr
Category: Desserts Sub Category: Other

what you need
  • 1 stick margarine
  • 1/2 cup sugar
  • 1 cup crushed pretzels
  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 tub (8 oz.) Cool Whip
  • 1 can (20 oz.) crushed pineapple
  • 2 Tablespoon cornstarch or flour
  • 1/4 cup sugar
make it
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.
Make sure cream cheese is very soft. You want this layer to be creamy not lumpy.
You can make this the night before and refrigerate.
I have even made it in the morning for the afternoon. You just want it to be cold.
The combination of the salty pretzels with the cream cheese, Cool Whip and pineapple is wonderful.
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