Pineapple Pretzel Delight Recipes

PINEAPPLE PRETZEL FLUFF

Steps:

• Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving., To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.

PINEAPPLE PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees.
• Put crushed pretzels in pie pan. Add in melted butter and sugar; stir to coat.
• Bake 5 minutes; take out & stir. Bake 3 more minutes.
• Stir to break into pieces if stuck together; Set aside to cool.
• In medium to large bowl, mix cream cheese and sugar until creamy.
• Add in undrained pineapple and vanilla pudding. Stir until combined.
• Fold in cool whip.
• Place mixture in desired serving dish.
• Top with the pretzel mixture just before serving.

PINEAPPLE PRETZEL DELIGHT

Steps:

• Preheat your oven to 400 degrees.
• Take a 9 x 13 baking dish and spray it with non-stick cooking spray. Set aside.
• Crush enough pretzels to make 2 cups and place them into a bowl.
• Pour on melted butter.
• Add 3 tablespoons sugar.
• Stir together well.
• Press the mixture into the bottom of your prepared baking dish.
• Bake in the oven for 8 to 10 minutes.
• Remove from oven and place onto a wire rack to cool completely.
• In a mixing bowl, add cream cheese and 1 cup sugar.
• Beat together until smooth and creamy.
• Fold in whipped topping.
• Spread the mixture evenly over your cooled pretzel crust.
• Chill in the refrigerator for 15 minutes.
• In another bowl, add drained pineapple and package of instant vanilla pudding mix.
• Stir together until well combined.
• Spread this evenly over the cream cheese mixture.
• Place this back into the refrigerator to chill before serving.
• You can decorate the top with maraschino cherries if you like.

PINEAPPLE DELIGHT

Steps:

• In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. , In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm. , Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.

PINEAPPLE DELIGHT

Steps:

• Crust: Mix graham crackers and butter together.
• Press into 9 x 13 inch pan.
• Bake in 250f degree oven for 15 minutes.
• Cool.
• Filling: In a bowl, cream together butter and icing sugar.
• Add eggs and beat well.
• Spread over cooled crust.
• Bake in 350f degree oven for 25 minutes.
• Cool.
• Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
• Fold in pineapple.
• Spread over filling.
• Sprinkle extra graham wafer crumbs on top for a finishing touch.
• Chill.
• Cut into squares and serve.

PINEAPPLE PRETZEL SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
• Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

STRAWBERRY PRETZEL DELIGHT

Steps:

• Heat oven to 350°F. In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 8 minutes. Cool 10 minutes.
• Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate 5 minutes.
• Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
• Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with tree-shaped pretzels. Store in refrigerator.