Nearly a year ago, a friend from church shared this recipe with me – and it is a keeper! It’s especially nice on a hot summer day. There are several versions of Pretzel Salad recipes and most of them require Jell-O, but my family likes this version.
It takes so little time to put together and requires very few ingredients.
1. Place pretzels in a heavy ziploc bag and crush (I use the handle of a knife, but using a rolling pin would probably be safer! 😉 ). Melt butter, add sugar and crushed pretzels and stir until well coated.
2. Pour onto a baking sheet and spread evenly. Bake at 350° for 7 minutes.
3. Meanwhile, mix whipped topping, cream cheese, sugar and fruit together.
4. Mixture will be foamy / bubbly. Allow to “dry” for 8-10 minutes, until pan is cool enough to touch.
5. Use a spatula to remove from pan. Break into small pieces. Add ¼-½ cup of pretzel pieces to cool whip mixture. Place in a trifle bowl or pan of your choice. Top with remaining crushed pretzels.
1 cup crushed pretzels
1 stick butter – melted
¼ cup sugar
Mix and bake at 350° for 7 minutes on a non-airbake cookie sheet. Allow to “dry” for 5-10 minutes.
8 oz cream cheese
¾ cup sugar
8 oz crushed pineapple (drained) *or use 1 lb fresh diced strawberries
8 oz whipped topping
Add ¼-½ cup of first mixture into second mixture. Place in a trifle bowl or other pan. Top with remaining crushed pretzels (if not serving immediately, do not place pretzels on top to avoid becoming soggy). Refrigerate.