Ingredients
Scale
- 2 cups crushed pretzels
- 1 cup unsalted butter
- 1 cup granulated sugar
- 8 ounces cream cheese
- 1 cup whipped topping
- 1 can (20 ounces) crushed pineapple, drained
- 1 box (3.4 ounces) instant vanilla pudding mix
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine crushed pretzels and melted butter. Press into the bottom of a 9x13 inch pan.
- Bake for 10 minutes and let it cool completely.
- In another bowl, mix cream cheese and sugar until smooth. Fold in whipped topping.
- Spread the cream cheese mixture over the cooled pretzel crust.
- In a separate bowl, mix the pineapple and pudding mix. Spread over the cream cheese layer.
- Chill for at least 2 hours before serving.
Notes
- Can be made a day in advance for best flavor.
- Feel free to add nuts for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg