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Pineapple Pretzel Fluff

Pineapple Pretzel Fluff is so cool and creamy with salty, crunchy bits of pretzel mixed in. It is the ultimate sweet and salty treat.

Pineapple Pretzel Fluff


This is a really easy recipe to make for a potluck, picnic, or cookout. It can be served as a dessert or a sweet side dish. Everyone will ask you for the recipe.

The pretzel pieces are what make this fluff dessert so divine. They are baked with lots of butter and sugar. You get buttery, salty, and sweet in every bite.

Pineapple Pretzel Fluff


How To Make Pineapple Pretzel Fluff:

  • Stir together the pretzel pieces, melted butter, and 1/2 cup of sugar. Bake in a 400 degree oven for about 7 minutes. Let cool and then break apart into pieces.
  • In a large bowl, beat cream cheese and remaining 1/2 cup of sugar until smooth and creamy. Fold in a drained can of crushed pineapple and a 12-ounce container of Cool Whip. Refrigerate for at least an hour.
  • Mix the pretzel pieces in just before serving so that they stay crunchy.

Tips For Making:

  • 12 ouce containers of Cool Whip can be hard to find. You can use one full 8-ounce container plus half of a second 8-ounce container. Or buy a 16-ounce container and use 3/4 of it.
  • Mix the pretzel pieces in last minute to keep them crisp and crunchy. If you have leftovers, the pretzel pieces will get a little soft, but it will still taste really good.

Pineapple Pretzel Fluff

More Dessert Salads To Try:

Watch the short video below to see how easy this recipe is to make.

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff is an easy to make dessert salad that's both sweet and salty with a little crunch.
PREP: 5 mins
COOK: 7 mins
TOTAL: 12 mins


  • 1 cup crushed pretzels
  • 1/2 cup butter, melted
  • 1 cup granulated sugar, divided
  • 8 ounces cream cheese, softened
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (12-ounce) container Cool Whip, thawed


  • Preheat oven to 400 degrees. Line a 9x13-inch baking pan with parchment paper.
  • In a medium bowl, stir together pretzel pieces, butter, and 1/2 cup sugar. Transfer mixture to prepared baking pan. Press down gently on it and spread it out some. It does not need to cover the bottom of the pan.
  • Bake for 7 minutes. Let cool.
  • In a large bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
  • Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour. 
  • Just before serving, crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top.


To drain the pineapple, I like to place it in a fine-meshed sieve set over a bowl. Let it sit there a good 5 to 10 minutes so that all the excess liquid drains off.
Can be made 24 hours in advance. Keep pretzel mixture in a ziptop bag and mix in just before serving.
I use pineapple packed in pineapple juice, NOT the kind in heavy syrup.


Calories: 353kcal
Course: Dessert, Side Dish
Cuisine: American
Keyword: dessert salad

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Pineapple Pretzel Fluff

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24 thoughts on “Pineapple Pretzel Fluff”

  1. Philip King

    Delicious! it’s really amazing recipe. I’ll definitely try this one. Keep sharing such type of recipe

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