Pineapple Pretzel Fluff: The Perfect Sweet-Salty Treat
Pineapple Pretzel Fluff is an easy, crowd-pleasing dessert salad that combines sweet creaminess with salty pretzel crunch.
Equipment
- mixing bowl
- oven
- baking pan
- hand mixer
- plastic wrap
Ingredients
For the Base
- 2 cups Crushed Pretzels Feel free to use gluten-free pretzels for a gluten-free version.
- 1/2 cup Butter Melted; margarine is a great alternative for a dairy-free option.
- 1 cup Granulated Sugar Divided; adjust according to your sweetness preference.
For the Filling
- 8 ounces Cream Cheese Softened; consider swapping for non-dairy cream cheese for a vegan option.
- 20 ounces Crushed Pineapple 1 can, drained; using pineapple in its juice enhances the flavor.
- 12 ounces Cool Whip Thawed; homemade whipped cream can be an even fresher substitute.
Instructions
Step-by-Step Instructions for Pineapple Pretzel Fluff
- Preheat your oven to 400°F (200°C) and prepare a 9x13-inch baking pan lined with parchment paper.
- In a medium-sized bowl, combine the crushed pretzels, melted butter, and 1/2 cup of granulated sugar. Mix thoroughly and press into the prepared pan.
- Bake for 7 minutes until golden. Remove from the oven and allow to cool completely at room temperature.
- In a large mixing bowl, beat the softened cream cheese with the remaining 1/2 cup of sugar until smooth and creamy, about 2-3 minutes.
- Gently fold in the drained crushed pineapple, then add the thawed Cool Whip, mixing until fully combined.
- Cover with plastic wrap and refrigerate for at least 1 hour to set.
- Combine the cooled pretzel mixture with the chilled pineapple cream mixture just before serving, reserving some crumbles for topping.
Notes
Ensure crushed pineapple is well-drained. Store the pretzel mixture separately to maintain crunch until serving.