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Apple Cinnamon Pretzel Salad

Source of Recipe

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List of Ingredients

For the Apple Cinnamon Topping

4 Granny Smith apples, peeled, diced into small pieces
1½ cups water
¾ cup sugar
¼ cup cornstarch
1 tsp cinnamon
1 tbsp lemon juice
For the Pretzel Crust
2 cups crushed pretzels
¼ cup sugar
½ cup butter, melted

For the Cream Cheese Filling

8 oz cream cheese, room temperature
8 oz cool whip
1 tsp vanilla extract
1 cup powdered sugar


Recipe

For the Apple Cinnamon Topping
In a medium saucepan, over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.

Continue stirring until sauce thickens, about 3-4 minutes.
Add diced apples, stir and let simmer for 8-10 minutes.
Remove from heat and let cool completely. Set aside.
For the Pretzel Crust
Mix crushed pretzels, sugar and butter together until combined (save a cup for topping).
Press into an ungreased 9×13 baking dish.
Bake for 10-12 minutes, in a 350° preheated oven, then remove and let cool completely.

For the Cream Cheese Filling

Using a large bowl, beat cream cheese, powdered sugar together until light and fluffy.
Add cool whip and beat until combined.
Spread cream cheese mixture over pretzel crust.
Place in the fridge until chilled.
Once chilled, spoon apple mixture over cream cheese, spread evenly then sprinkle remaining pretzel mixture on top of apples.
Cover with plastic wrap and place in the fridge for 4-6 hours until set.