Pretzel Salad

Pretzel Salad
1 cup pretzels, crushed
1/2 cup butter, melted
1/2 cup plus 1/3 cup sugar, divided
8 oz. pkg. cream cheese, softened
20 oz. can crushed pineapple, drained
8 oz. container frozen whipped topping, thawed
Combine pretzels, butter and 1/3 cup sugar. Mix well. Spread on a baking sheet. Bake at 400 until golden and bubbly, about 6 minutes. Cool. Break into pieces and set aside. Whip together cream cheese and remaining sugar. Add pineapple. Gently fold in whipped topping. Spread in a serving dish. Refrigerate. Sprinkle with pretzel topping before serving. Serves 6 to 8
Source; Lori Mulhern, Rosemount, MN
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* Catsrecipes Y-Group
Category:Cathy's Recipes