Pineapple Pretzel Salad
INGREDIENTS:
For the crust
* 2 cups crushed pretzels
* 1 cup butter, melted
* 2 tablespoons sugar
For the topping
* 8 ounces cream cheese, room temperature
* 8 ounces whipped cream
* 1 cup sugar
* 40 ounces canned crushed pineapple, drained
* 3.4 ounce package instant vanilla pudding
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Stir together the pretzels, melted butter, & sugar in a bowl until well combined.
3. Press pretzels into a 9x13 baking dish to form a crust on the bottom of the pan.
4. Bake for 10 minutes. Let cool.
5. Add the cream cheese, whipped cream, sugar, & vanilla pudding mix to a large mixing bowl & beat with an electric mixer until smooth & creamy. Fold in the pineapple.
6. Spread the pineapple mixture over the cooled crust & place in the refrigerator, covered, for at least 1 hour before serving. Top each serving with a pretzel.
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