Pineapple Pretzel Fruit Salad
Shared with me by: Terri M (sister)
Mother's Day 2014 (cookout at Lake Poygan with grandpa)
Ingredients
- 8 oz. low-fat cream cheese softened
- 8 oz. low-fat cool whip
- 20 oz. can pineapple tidbits, drained
- 1/3 c. white sugar
Baked Pretzels
- 1 c. coarsely chopped pretzels (roll with a can in a zip lock bag or use food processor)
- ½ c. white sugar
- ½ c. melted butter
Instructions
For Pretzels: Stir pretzels, sugar and butter. Place on a baking sheet or 9 x 13" pan and bake at 400 degrees for 7 min. Be careful not to burn. When cool break apart and set aside in an airtight container.
With an electric mixer on low, blend cream cheese, cool whip and sugar; fold in pineapple by hand.
Add pretzel mixture just before serving.