Tropical Fruit Pretzel Salad

• Vegetarian

• Produce

  • 3 cups Tropical fruit, mixed

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 3 cups Topping or whipped cream, non-dairy whipped
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Pecans

• Snacks

  • 1 cup Pretzels

• Dairy

  • 3/4 cup Butter

Found on thegunnysack.com

Ingredients

• 1 cup chopped pretzels
• ½ cup chopped pecans
• ¾ cup brown sugar
• ¾ cup butter, melted
• 3 cups mixed sliced/diced tropical fruit (kiwi, mangos, pineapple, and strawberries)
• 8 oz cream cheese, softened to room temperature.
• ½ cup granulated sugar
• 1 tsp vanilla
• 3 cups non-dairy whipped topping or whipped cream

Directions

• Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
• Spread in a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 5-7 minutes.
• Allow the mixture to cool and then break it into small pieces.
• Beat softened cream cheese for two minutes, until light and fluffy.
• Add the sugar and vanilla and stir until smooth.
• Fold in the non-dairy whipped topping or whipped cream.
• Store in the fridge or in a cooler.
• Keep the brown sugar pretzels, fruit and cream cheese mixture separate until right before serving. Then, add the sugared pretzels and mixed berries to the cream cheese mixture and serve immediately.