Pineapple Pretzel Salad

• 2 cups Coarsely Chopped Pretzels
• 1/2 cups Butter, Melted
• 1/2 cups Sugar
• 8 ounces, weight Cream Cheese, Softened
• 1/2 cups Sugar
• 16 ounces, weight Cool Whip (or See Note)
• 1 can Crushed Pineapple, Drained, 14 Oz. Can
• 2 cups Frozen Raspberries Or Fresh Sliced Strawberries, Optional

1. Preheat oven to 400 F. Mix together the pretzels, butter, and the first amount of sugar in a bowl then spread it in a single layer on a baking pan. Bake for 10 minutes. Remove from oven and stir immediately. Set aside to cool.
2. In a large bowl beat cream cheese with the second amount of sugar until smooth. Fold in Cool Whip, pineapple, raspberries and the pretzel mixture, reserving a handful of pretzels to sprinkle on top of the salad, if you wish. Refrigerate for 30 minutes before serving.
3. This salad won't keep long in the fridge because the pretzels will get soggy. Remove it from the fridge when you are ready to serve and sprinkle the top with the reserved pretzels.
4. Note: If you prefer, instead of the Cool Whip, you can use 500 ml of whipping cream, whipped until stiff.

pretzels, butter, sugar, weight cream cheese, sugar, pineapple, frozen raspberries

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