Small Bag of Tiny Pretzels (Not Sticks) (CRUSHED)

Carolyn Smith

10/20/2003

PRETZEL SALAD

Small bag of tiny pretzels (not sticks) (CRUSHED)

Sugar 1 - 3/4 cup

½ cup melted margarine

2 - package 8 oz cream cheese (I used 3 this time 6/12)

1 - carton 16 oz whipped topping

1 - 16 oz can and 1 small (3.8?) can of crushed pineapple, drained

3 - tablespoons cornstarch

First Layer

Combine crushed pretzels, melted margarine, and 1 / 2 cup of sugar and

spread in a 9 x 13 pan.

Baked at 350 for 15 minutes and cool.

Second Layer

Combine cream cheese, 1 cup sugar, and 16 oz whipped topping.

Spread over pretzel mixture.

*Third Layer

Cook together, stirring constantly, drained pineapple, 1 / 4 cup sugar

and cornstarch until mixture is thick. Cool.

Spread over cream cheese mixture.

Chill for 4 hours or overnight.

*I COOK THE PINEAPPLE MIXTURE FIRST AND LET

IT COOL WHILE PREPARING THE FIRST TWO LAYERS.

OR THIRD LAYER -

STRAWBERRY JELLO AND FROZEN STRAWBERRIES

2 – small boxes of strawberry jello

1 package of frozen strawberries

Make jello according to package but using only 2 cups of cold water and set.

When frozen strawberries are partially unthawed pour into jello mixture

to help set-up and spread over cream cheese mixture.