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.
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.