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2 c. crushed pretzels
1 c. melted butter
2 8-oz. Cool Whip
8 oz. cream cheese
1 c. sugar
1/2 box instant vanilla pudding
1 large can crushed pineapple, undrained

Preheat oven to 350. Place pretzels in 9 x 12 baking dish. Pour
melted butter over pretzels and bake 10 minutes. Mix cream cheese
and sugar, then fold in one container of Cool Whip. Spread over
pretzel mix. Mix crushed pineapple with instant pudding mix and
pour over cream cheese mixture. Chill before serving. Add the
last Cool Whip on top.

I prepare the pudding and pineapple first so the pudding sets up in
the pineapple.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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