Pineapple Pretzel Fluff

Posted on


  • 1 cup crushed pretzels
  • 1/2 cup butter, melted
  • 1 cup granulated sugar, divided
  • eight ounces cream cheese, softened
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (12-ounce) container Cool Whip, thawed
Pineapple Pretzel Fluff


  1. Preheat oven to 400 levels. Line a 9×13-inch baking pan with parchment paper.
  2. In a medium bowl, stir collectively pretzel items, butter, and 1/2 cup sugar. Switch combination to ready baking pan. Press down gently on it and unfold it out some. It doesn’t have to cowl the underside of the pan.
  3. Bake for 7 minutes. Let cool.
  4. In a big bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar till clean and creamy.
  5. Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.
  6. Just before serving, crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top.

Leave a Reply

Your email address will not be published. Required fields are marked *