Pineapple Pretzel Fluff

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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:

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff is an easy to make dessert salad tha's both sweet and salty with a little crunch.
5 from 4 votes
Print Pin Rate
Course: Dessert, Side Dish
Cuisine: American
Keyword: dessert salad
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 10
Calories: 353kcal


  • 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

Pineapple Pretzel Fluff

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7 thoughts on “Pineapple Pretzel Fluff

  1. The recipe called for pretzel pieces but did not mention whether these were to be salted or unsalted…unless I missed this. I used half alter and half unsalted. The salted gave the dessert a salty/sweet flavour. I’d used the combination again.

  2. Made the mistake of using my hand beater to mix the cream cheese and Cool Whip together. This made the dish a little less fluffy. Absolutely delicious nevertheless. The crunchy buttery pretzel mixture was to die for. I had to stop nibbling on it while it cooled. An easy dessert . Without a doubt, I’ll make this many more times.

  3. Everyone wanted the recipe! Made it gluten free with Gf pretzels. Served with Gf pretzels on the as a dip but people where dipping in with anything they could find potato chips, nachos, etc). I highly recommend, it was so easy!

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