Today we are continuing to share recipes and traditions from the ICC Family. If you missed the previous post on German Chocolate Pie, please check it out here!
“This dessert recipe was handed down from my Grandma to my Mom, and it makes an appearance at every holiday gathering. I don’t have much of a sweet tooth, but I never pass this one up.” – Nate
Pineapple Pretzel Salad
Ingredients
2 cups crushed pretzels
1 cup butter, melted
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (20 ounce) cans crushed pineapple
½ (3.4 ounce) package instant vanilla pudding mix
Directions
Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2: Place crushed pretzels in the bottom of a 9×13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
Step 3: Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.
Baked Potato Casserole
“At every holiday gathering, my mom makes my favorite baked potato casserole.”
Main Ingredients
8 cooked and diced potatoes
1 pound American cheese
1 cup may
½ cup onion
Salt & Pepper to taste
Toppings:
1 lb cooked bacon
½ cup stuffed olives
Directions
Toss main ingredients together and turn into buttered 8×10 baking dish
Top with 1lb cooked bacon and ½ cup stuffed olives
Bake at 325 for one hour (uncovered)
We hope you enjoy the recipes from our family to yours!
