Posted by Tara on Sunday, April 17th, 2011
Here is another family favorite that is easy to prepare and serve. Aunt Georgia’s Pineapple Pretzel Salad is a savory compliment to Easter Ham and left over ham rolls. Although I posted this last year, I simply had to repost again since this dish has become an Easter tradition at our house. The origianl recipe called for Cool Whip, but I make it with real whipping cream.
Preheat oven to 400 degrees.
In a large mixing bowl add:
• 1 ½ cup pretzel sticks (broken into inch long pieces)
• ½ cup sugar
• 1 stick melted butter
Stir until pretzels are well coated. Pour mixture onto a 9×13 shallow cookie sheet or baking pan. I like to line the pan with foil first – it sure makes clean up easier. Bake the pretzels about 7 minutes. Remove from oven and stir continually until pretzels have cooled. Set aside until salad is ready to serve.
In a large mixing bowl cream:
• 1 8oz cream cheese (room temperature)
• ½ cup powdered sugar
• 1 20 oz crushed pineapple, drained
• 8 oz cool whip OR whip a pint of real whipping cream
Mix half the candied pretzels into salad right before serving. Top the salad with the remaining half.
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