Instructions
1. In a large bowl, combine the crushed pretzels and 1 cup of the sugar. Toss well to coat.
2. In a separate bowl, whisk together the melted butter, cream cheese, and vanilla until smooth.
3. Fold the cream cheese mixture into the pretzel mixture until evenly combined.
4. Gently fold in the Cool Whip, strawberry jam, pecans, pineapple chunks, and shredded coconut.
5. Press the mixture firmly into the bottom of a 9×13 inch baking dish.
6. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
7. Before serving, top with halved maraschino cherries.
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 4-8 hours
Equipment: Large bowl, mixing bowl, 9×13 inch baking dish, spatula
Tips
For extra crunch, toast the pretzels lightly before crushing.
Adjust the amount of sugar to your liking.
If you don’t have Cool Whip, you can substitute with whipped topping.
For a smoother texture, use softened cream cheese.
Variations
Chocolate Pretzel Salad: Add chocolate chips or chocolate pudding.
Coconut Pecan Pretzel Salad: Increase the amount of coconut and pecans.
Cherry Almond Pretzel Salad: Add almond extract and sliced almonds.
Banana Pretzel Salad: Add sliced bananas.
Lime Pretzel Salad: Add lime zest and a tablespoon of lime juice.
Serving Suggestions
Serve chilled as a dessert or snack.
Pair with a glass of milk or iced tea.
Cut into squares and serve at parties or potlucks.
Storage
Store leftover pretzel salad in the refrigerator for up to 3 days.
Nutritional information
(This will vary greatly based on specific ingredients and serving size. It is best to calculate this using a nutritional analysis tool.) Approximately 500-600 calories per serving. High in sugar and fat.
enjoy
ADVERTISEMENT
