Pretzel Salad
Ingredients
1st Layer:
- 2½ cups crushed pretzels
- ½ cup butter
2nd Layer:
- 1 8 oz pkg cream cheese softened
- 2 cup whipped topping
- 1 cup sugar
- 2 cans cranberry sauce
- 1 lg can crushed pineapple
- 6 oz pkg red jello
- 1 cup water
Instructions
- For the 1st layer, melt the butter in 9×13" pan. Mix pretzels and bake at 350° for 10 minutes.
- Remove from oven and allow to cool completely.
- In mixing bowl, cream together the cream cheese and whipped topping.
- Spread cream cheese mixture over pretzels. Refrigerate.
- Drain pineapple, reserving juice. Add water to juice to make 2 cups.
- Add jello and cranberries to pineapple juice to quart pan and bring to a boil.
- Remove from heat, add cranberries and 1 cup cold water.
- Add pineapple. Put in fridge and allow to soft set, but not a firm set.
- Spread soft set jello mixture over cream cheese layer and refrigerate until completely set.
Notes
i got this recipe from Aunt Alane….my family doesn’t like plain cranberries, so this is what we serve at Holiday meals to represent cranberries.