Pretzel Salad Recipe

Name: Pretzel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. pkg. cream cheese; 1 c. sugar; 1 c. margarine; 2 1/2 c. crushed pretzels; coconut; Cool Whip; 1 (6 oz.) pkg. apricot jello; 1 c. hot water; 1 can (small) apricot nectar; 20 oz. can crushed pineapple

Servings: persons

1
Cream together cream cheese and sugar and set aside.
2
Mix together margarine and pretzels and press into the bottom of 9 x 13-inch dish.
3
Bake at 325u00b0 for 10 minutes.
4
While still warm, spread the cheese mixture over pretzel crust.
5
Sprinkle with coconut; cool, then spread with Cool Whip.
6
Mix jello with hot water.
7
Add nectar and pineapple.
8
Chill until it begins to congeal and pour over Cool Whip layer.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 oz. pkg. cream cheese, 1 c. sugar, 1 c. margarine, 2 1/2 c. crushed pretzels, and more.

Yes, Pretzel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pretzel Salad

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