On the hunt for a last-minute dessert for your Easter meal? PS contributor Alicia from Project Alicia is here to share a delicious sweet-and-salty recipe for Pineapple Pretzel Salad that is sure to be a hit with everyone at your table!
Looking for a fun Easter treat? I have just the thing. This recipe is a family favorite and is super easy to throw together. Definitely not ideal for diabetics or those individuals counting calories, but the pineapple makes it easier to justify. (Wink, wink.)
1 cup Pretzels
The bottom consists of 1 cup pretzels, 1/2 cup sugar and 1 stick butter. Throw the pretzels in a ziplock bag and use a rolling pin to crush the pretzels into smaller pieces. Melt the butter and combine ingredients together. You can mix in the rectangle pan to save dishes. Just press down with fingers or spatula to cover the bottom of pan and form a thin crust.
For the middle layer, combine 8 ounces of cream cheese, 8 ounces cool whip and 1/2 cup sugar. If you thaw the cool whip and soften the cream cheese ahead it takes no time to mix it together. Be careful not to over mix. Spread on top of the crust.
For the third layer you will need to strain the juice from the pineapple and set both aside. Combine the juice, 2 tablespoons cornstarch and 1/4 cup sugar in a small saucepan and heat until it is a clear, thick consistency. Remove from heat and add in the pineapple. Once that is cooled you can add it to the top of the other two layers.
Chill for four hours and you have yourself one yummy treat! Trust me, the salty/sweet combo is a winner!
Download recipe card here.
Grab printable treat toppers and flags here.
Just print, cut and adhere to toothpicks with glue. (The round toppers are designed for a 2 inch punch.) Add personalized writing to the flags if desired. These would also be perfect for cupcakes, muffins or bars.