I hope you all had a lovely Easter yesterday! We celebrated the holiday at our house with all of our family in town coming over. There was endless eating and laughing, our annual money egg hunt, and a water balloon toss (I got so soaked I had to change my clothes!) It also happened to be my husband’s 30th birthday the same day, so this year it was extra special. The star of the day however is always this recipe: Pineapple Pretzel Salad. It may sound funny, but trust me it will change your life. My dad happened upon it at a work potluck decades ago, asked the lady for the recipe because he thought my mom would love it, and now my entire extended family in multiple states makes it regularly. Here’s a picture of the leftovers I savored for breakfast this morning.
It looks sloppy but doesn’t everything that tastes really good? It is made with Cool Whip. And I normally think that is the devil. But this is easy and what I grew up with so I make an exception. At some point, I may try experimenting with making fresh whipped cream as a substitute (if I do, I’ll let you know how it turns out!) And just so you know, I double this recipe for holidays and the chance that there may be leftovers for later! Here it is:
Pineapple Pretzel Salad
1 cup crushed pretzels*
1/3 cup sugar
1 stick butter, melted
Mix ingredients above in a medium bowl and spread in a thin layer onto a cookie sheet covered in foil. Bake at 400 degrees for 5-6 minutes. Let cool completely, crumble and reserve for later.
*Pretzel note: To crush them, I toss a bunch into a gallon ziploc, and roll/smash the heck out of them with the can of crushed pineapple the recipe calls for below. Works like a charm!
8 oz. cream cheese, room temperature
1/2 cup sugar
8 oz. cool whip (make sure it is not frozen!)
20 oz can crushed pineapple, drained
Cream sugar and cream cheese together in a large bowl. Add cool whip and mix well. Then fold in the pineapple. Toss in the crispy crushed pretzels right before serving.