Pretzel Salad

Dessert Salad

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 1 1⁄2 cups  crushed  pretzels (, coarse)
• 1⁄2 cup sugar
• 1⁄2-1  cup butter (melted)
• 1  box instant vanilla pudding
• 16  ounces Cool Whip
• 8  ounces cream cheese
• 20  ounces crushed pineapple or 20  ounces pineapple tidbits, drained

Directions

1. In a cake pan (or similar shallow dish), combine pretzels, sugar, and melted butter.
2. Blend until pretzels are coated well.
3. Bake at 400° for 10 minutes; stirring occasionally as it browns easily.
4. Stir as it is cooling, turn out onto wax paper and break up any clumps.
5. Prepare pudding as if using for a pie.
6. In a large mixing bowl, blend Cool Whip and cream cheese.
7. Beat on high until smooth.
8. Add pudding and fold in drained pineapple.
9. Stir in pretzel mix just before serving.
10. Enjoy! (but note: This salad is NOT good for leftovers, the sugar mix melts on the pretzel's and they get soggy.)