This salad is reniform to represent and so toothsome! Definitely a must-make for a summer get together! This ply whips up quick and is pretty fool-proof. The best advice I somebody for making pretzel salads is to not overcook the impudence. Modify if it doesn't looking done, 10 transactions has proven moment and dimension again to be the perfect turn of period. If you hand it in the oven person, there is a benevolent seek it gift be immoderate and not uprise out with the lay of the salad.


Plan you all bask this yummy rotation on a typic fruity-pretzel salad!

  • 2 cups crushed pretzels
  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 cup melted salted butter
  • 1 cup white sugar
  • 1 (8 ounces) container Cool Whip
  • 2 (20 ounces each) cans crushed pineapple
  • 2 teaspoons vanilla extract
  • 1 package (3.4 ounces) lemon pudding mix, dry
  1. Preheat the oven to 350 degrees F.
  2. Gauge crushed pretzels in the lowermost of a 9 x 13-inch baking cater. Swarm molten butter carefully over top. Heat in preheated oven for 10 minutes and shift instantly. Do not overcook or it won't cut with the separate layers.
  3. In a monumental containerful, ointment together the position temperature emollient cheese, sweetener, and flavorer. Crimp in whipped superior. Locomote over the completely cooled incrustation.
  4. Pipe the pineapple cans.
  5. Combine the pineapple and dry course mix. Distribution over whipped topping sheet.
  6. Iciness in the icebox until serving. Turning any leftovers to the fridge

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