Pretzel Salad

• 1 cup Pretzels, Rolled And Crumbled
• 1 stick Butter
• 1/3 cups Sugar, Plus 3 Tablespoons, Divided
• 8 ounces, weight Cream Cheese
• 1 can (21 Oz. Can) Pineapple Pie Filling
• 2 packages (1.3 Oz. Packet) Dream Whip, Prepared
• 1 cup Milk, Or As Directed In Dream Whip Package
• 1 teaspoon Vanilla, Or As Directed In Dream Whip Package
• Crushed Walnuts, For Topping

1. Grease a 13x9 glass baking dish. Sprinkle pretzels so the bottom of the dish is covered evenly. Melt the butter and combine with 3 tablespoons sugar; pour evenly over the pretzels. Place in the oven at 400u0b0F and bake for about 10 minutes. Take out and cool.
2. Cream together the remaining 1/3 cup sugar and cream cheese, and spread over top of cooled pretzels.
3. Top cream cheese layer with pineapple filling.
4. Prepare Dream Whip packages as directed, using the milk and vanilla, then spread on top of the pineapple. Top with crushed walnuts.
5. Refrigerate for several hours before serving.

pretzels, butter, sugar, weight cream cheese, pineapple pie filling, dream whip, milk, vanilla, walnuts

Taken from tastykitchen.com/recipes/desserts/pretzel-salad/ (may not work)