Pineapple Pretzel Fluff Salad

INGREDIENTS

1 1/4 cups pretzels, roughly crushed

1/2 cup (1 stick) unsalted butter, melted

1 cup sugar, divided

1 (8 oz.) package cream cheese, softened

1 (20 oz.) can crushed pineapple, drained

1 (12 oz.) container frozen whipped topping, thawed

PREPARATION

Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.

Combine pretzels, melted butter and 1/2 cup sugar in a medium bowl, stirring until fully combined.

Spread mixture out in an even layer on lined baking sheet and place in oven. Bake for 7 minutes, then remove from oven and let cool, then crumble into pieces.

In a large bowl or mixer, beat cream cheese for 2-4 minutes, or until fluffy, then mix in remaining 1/2 cup sugar.

Fold in drained pineapple and thawed frozen whipped topping, then let set for 1 hour.

Before serving, sprinkle in crumbled pretzel topping and fold in. Enjoy!

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