 | | Directions |
- Combine the cream cheese and sugar together in a mixing bowl and beat until the sugar is well mixed into the cream cheese.
- Add the whipped topping and pineapple. Beat just until they are mixed in evenly. Store in the refrigerator.
- Combine the crushed pretzels, melted butter, and sugar. Stir together until thoroughly mixed..
- Spread the pretzel mixture out on a small cookie sheet that has sides. Place in an oven preheated to 425 degrees F. and bake for 5 minutes. Remove and allow pretzels to cool.
- Add the crushed pretzel mixture to the cream cheese mixture just before serving.
Note: Mix up only the amount that you feel will be eaten because the pretzels will become soggy after a few hours of being mixed in the cream cheese mixture.
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Cook Time: 5 minutes
Container: bowl
Servings: 16
|  | | Ingredients | | - | | 8 ounces cream cheese , softened |
| - | | 1/2 cup sugar |
| - | | 8 ounces whipped topping |
| - | | 1 can pineapple , 20 oz. crushed (well drained) |
| - | | 2 cups crushed pretzels |
| - | | 1/2 cup butter or margarine , melted |
| - | | 1/2 cup sugar |
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