Ambrosia Pretzel Salad

Preheat the oven to 350°F (180°C).
Combine the pretzels, melted butter and sugar in the 8” x 8” (20 cm x 20 cm) Pan with Lid. Stir to coat.
Firmly press the pretzel mixture into the bottom of the pan using your hand, the flat side of a meat tenderizer, or the bottom of a cup.
Bake for 10 minutes. Remove and let cool.
Meanwhile, combine the cream cheese, sugar and pineapple in the bowl of the Deluxe Stand Mixer fitted with the scraper beater attachment and CREAM for 2 minutes and 50 seconds. Add in the whipped topping and MIX for 45 seconds. Place in refrigerator until crust is cool.
After the crust has cooled, spread the pineapple mixture evenly over the crust. Sprinkle with the coconut and top with cherries and oranges.
Cover and refrigerate until cool, at least 3 hours. Cut into squares and serve.

Ingredient :

Pretzel Crust
½ cup (125 mL) butter (1 stick), melted
2 tbsp (30 mL) sugar
3 cups (750 mL) pretzels, finely crushed
Cream Cheese Filling
8 oz. (250 g) cream cheese, softened
½ cup (125 mL) sugar
1 can (20 oz. / 566 g) crushed pineapple, drained
1 pkg (8 oz/250 g) frozen thawed whipped topping
Garnish
½ cup (125 mL) sweetened shredded coconut
¼ cup (60 mL) Maraschino cherries, sliced in half and patted dry
¼ cup (60 mL) canned mandarin oranges, drained and cut in half