Pineapple Pretzel Salad

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 sheet. Bake for 10 minutes. Remove from oven and stir immediately. Set aside to cool.

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.

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.

Note: Try using finely diced red apple in place of the raspberries.