8 oz cream cheese, softened
1/2 c. sugar
8 oz whipped topping
20 oz can crushed pineapple drained
2 c. crushed pretzels (large pieces)
1/2 c. butter or margarine, melted
1/2 c. sugar
Combine the cream cheese and sugar together in a mixing bowl. Beat until well blended. Add the whipped topping and pineapple. Beat until mixed evenly. Store in fridge. Combine the crushed pretzels, melted butter, and sugar. Stir together until mixed. Spread the pretzel mixture on a cookie sheet and bake for 5 minutes at 425*. Remove and allow to cool. Add the crushed pretzel mixture and the cream cheese mixture just before serving. This does not store well when mixed because the pretzels may become soggy.
No comments:
Post a Comment