Pineapple Pretzel Fluff is an easy to make dessert salad that's both sweet and salty with a little crunch.
Course Dessert, Side Dish
Cuisine American
Keyword dessert salad
Prep Time 5 minutesminutes
Cook Time 7 minutesminutes
Total Time 12 minutesminutes
Servings 10
Ingredients
1cupcrushed pretzels
1/2cupbutter,melted
1cupgranulated sugar,divided
8ouncescream cheese,softened
1(20-ounce) cancrushed pineapple,drained
1(12-ounce) containerCool Whip,thawed
Instructions
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.
Notes
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.