Recipe of the Week — Pineapple Pretzel Flugg

Pineapple Pretzel Flugg

From Mary Conaway, Pea Ridge

1 stick margarine

1 c. sugar

1 c. coarsely broken pretzels

8 oz. cream cheese

20 oz. can crushed pineapple, well drained

12 oz. Cool Whip

Melt margarine (do not use Imperial or Blue Bonnet). Add 1/2 c. sugar and mix well. Stir in pretzels.

Spread mixture in the bottom of a 13- by 9-inch pan.

Bake at 400° for 7 minutes. Let cool completely. Put in airtight container or Ziplock bag.

Cream the cream cheese with mixer. Add the rest of the sugar and blend well. Fold in crushed pineapple. Fold in Cool Whip. Chill for several hours or overnight. Just before serving, add pretzel mix.

Serves 8-10.

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 3 on 03/23/2011