Sweet & Salty

 It's my Mom's fault...it really is, I promise.  She's the one who taught me to mix peanuts and M&M's with my popcorn.  Now that's the only way I eat it!  Anyway, popcorn isn't the topic, but my Mom did teach me to love the mixture of sweet and salty.  When my cousin shared the recipe for her Pineapple Pretzel Salad, it was music to my...taste buds.  :)  Enjoy!

You'll need to crunch about one cup of pretzels.  It's easiest to put the pretzels in a Ziploc bag and crunch with a rolling pin.  No mess!

The best part: pretzels baked with butter and sugar!

Salad sans pretzels.  Don't add them until right before serving, otherwise it can get soggy.

Pineapple Pretzel Salad
1 c. crushed pretzels
1 stick melted butter
1/3 c. sugar
     Mix these three ingredients together.  Spread in pan.  Bake at 400 degrees for 6 minutes.  Cool and break apart.  In another bowl, mix:
1 large can crushed pineapple
8 oz. cream cheese, softened
12 oz. Cool Whip, softened
     Mix together.  Add pretzels right before serving.

**For a strawberry version, use strawberry cream cheese and fresh or frozen strawberries!