This is a dessert to make for potluck or event, because it is best to eat it on the first day, it doesn't keep well and the crust gets soggy. On the first day you make it, the pretzel crust is buttery and crisp. The saltiness of the crust is a great counterpart to the sweet & tart pineapple. Some people told me they wished the crust was a bit thicker, next time I make this I'll probably do 3 cups of pretzels and 1 1/2 sticks of butter and bake it for a few minutes longer.
Ingredients:
2 cups crushed pretzels
1 stick butter, melted
8 oz. cream cheese
1 cup sugar
8 oz. Cool Whip, thawed
2-20 oz cans of crushed pineapple
1 package banana pudding mix
Put pretzels in a ziplock bag. With a rolling pin, crush into tiny pieces.
Pour crushed pretzels in the bottom of a 9x13 pan. Pour in melted butter and mix. Spread out in an even layer.
Bake for 10 minutes.
Meanwhile, in a medium bowl, cream sugar and cream cheese together.
Drain pineapple juice. Add to cream cheese mixture.
Add pineapple and banana pudding mix.
Mix in cool whip. Spread over the cooled crust.
Chill until set.
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