Photo by Melody

Dave's Garden Cookbook: Pretzel Salad

The 2001 Dave's Garden Cookbook

Pretzel Salad

By mystic

Category: Salads

1 cup crushed pretzels
cup sugar
1 stick margarine- melted (1/2 cup)
1 medium container of cool whip
1 can crushed pineapples
2 tablespoons of cornstarch
cup sugar
1-8 oz. Package of cream cheese

Heat oven to 325 degrees. Mix the first 3 ingredients and spread in a 9x13 inch pan.Bake for 5 minutes. Mix cool whip, cream cheese, and sugar and spread on the crust.
Drain the pineapple and add the cornstarch to the juice and cook until think and clear. Add the pineapple to the cooked juice mixture then spread this on top of the cool whip mixture. Refrigerate for at least 2 hours before serving.

  Extra Notes  
Cherry pie filling also works well as a topping. If you use the canned pie filling it takes 2 cans and then you skip the mess with the juice and cornstarch since the pie filling is already thick. I have also, made it with strawberries and glaze.

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