Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
787
Calories
16g
Protein
23g
Fat
131g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Crust
- 2 1/2 c. coarsely crushed pretzels
- 3 tbsp. powdered sugar
- 3/4 c. butter, melted
- Topping
- 1 lg. can crushed pineapple with the juice
- 2 tbsp. cornstarch
- Filling
- 8 oz. cream cheese
- 1/2 c. sugar
- 8 oz. Cool Whip
Directions
1
Mix crust ingredients.
2
Press into bottom of 9 x 13 inch pan.
3
Bake 8-10 minutes at 350 degrees.
4
In a saucepan mix pineapple with juice and cornstarch.
5
Cook, stirring constantly, until thickened.
6
Mix cream cheese and sugar.
7
Blend in Cool Whip.
8
Pour cheese mixture over cooled crust.
9
Put pineapple mixture over top.
10
Refrigerate.
Recipe sourced from
fandom