This dessert combines sweet and salty and is great for cookouts and any holidays coming up throughout the summer.
Course Dessert
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Refrigerate 4 hourshrs
Total Time 4 hourshrs50 minutesmins
Servings 4
Author Sparkle Markets
Ingredients
Crust
2 1/2 cupscrushed pretzelscrushed into small pieces
2/3cupbrown sugar
2tbsp.flour
1 1/2sticksbuttermelted
Cream Cheese Mixture
18 oz.package of cream cheesesoftened
2tsp.vanilla
3/4cuppowdered sugar
18 oz.container whipped topping
Pineapple Topping
121 oz. can pineapple pie filling
115 oz.can crushed pineappledrained
Instructions
Preheat the oven to 375°. In a medium bowl, stir together pretzels, brown sugar and flour. Add melted butter and, until combined, set aside ½ cup. Evenly spread the mixture into the bottom of a 9x13-inch baking dish sprayed with non-stick cooking spray. Bake for 10 minutes, remove and cool completely.
In a medium bowl, using an electric mixer, beat cream cheese, vanilla and powdered sugar until smooth for 2-3 minutes until smooth then add powdered sugar, and fold in whipped topping. Once the crust has cooled completely, spread cream cheese mixture over the pretzel layer.
Top cream cheese layer with pineapple pie filling and spread evenly, evenly place crushed pineapple over top and top with remaining pretzel mixture. Cover and refrigerate for 4 hours or overnight.