We speak the truth when we say it’s one of those dishes where you’ll find yourself scooping bites out of the container while standing in front of the fridge, though maybe that’s just us
This sweet and salty dessert salad combines the creamy texture of whipped topping and cream cheese with the tropical tang of pineapple and the satisfying crunch of pretzels. It’s a delightful treat perfect for potlucks and gatherings.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Pretzels, roughly crushed | 1 1/4 cups |
| Unsalted Butter, melted | 1/2 cup (1 stick) |
| Sugar, divided | 1 cup |
| Cream Cheese, softened | 1 (8 oz.) package |
| Crushed Pineapple, drained | 1 (20 oz.) can |
| Frozen Whipped Topping, thawed | 1 (12 oz.) container |
Instructions:
- Preheat and Prepare: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Pretzel Crust: In a medium bowl, combine the crushed pretzels, melted butter, and 1/2 cup of sugar. Stir until the mixture is fully combined.
- Bake the Crust: Spread the pretzel mixture in an even layer on the prepared baking sheet. Bake for 7 minutes.
- Cool and Crumble: Remove the baking sheet from the oven and let the pretzel crust cool completely. Once cooled, crumble the crust into smaller pieces.
- Cream Cheese Mixture: In a large bowl or using a stand mixer, beat the softened cream cheese for 2-4 minutes, or until it becomes fluffy.
- Add Sugar: Mix the remaining 1/2 cup of sugar into the cream cheese until well combined.
- Fold in Pineapple and Whipped Topping: Gently fold the drained crushed pineapple and the thawed frozen whipped topping into the cream cheese mixture.
- Chill: Let the mixture set in the refrigerator for at least 1 hour.
- Add Pretzel Topping: Just before serving, sprinkle the crumbled pretzel topping over the salad and gently fold it in.
- Serve and Enjoy: Serve the Pineapple Pretzel Fluff Salad chilled.
