Replica edition News Sports Obituaries Opinion Church Special Sections Photos Contact Us Football play of the week Email Updates

Pretzel Salad

Recipe from Karen Kwarcinski


1 c. crushed pretzels

1 stick melted butter/margarine

1/2 c. sugar

Mix and press into a 9- by 9-inch pan. Bake 10 minutes at 350 degrees. Cool and crush.

Second layer:

1/2 c. sugar

8 oz. cream cheese

8 oz. Cool Whip

Mix, then spread over cooled crush.

Top layer:

small can crushed pineapple

2 Tbsp. cornstarch

Combine pineapple with juice and cornstarch and cook in boiler until thickened. Cool, then spread over first two layers.

Top with more Cool Whip.


Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to

Editorial on 03/25/2020

Print Headline: Recipe

Sponsor Content


COMMENTS - It looks like you're using Internet Explorer, which isn't compatible with our commenting system. You can join the discussion by using another browser, like Firefox or Google Chrome.
It looks like you're using Microsoft Edge. Our commenting system is more compatible with Firefox and Google Chrome.