This Pineapple Pretzel Fluff Salad is the perfect sweet and salty treat to enjoy during hot summer days. With its unique blend of crushed pretzels, creamy cream cheese, tangy pineapple, and airy whipped topping, this dessert is sure to please all your taste buds. It’s the perfect dish to bring to your next barbecue, potluck, or family gathering.
Whenever summer rolls around, my husband and I always find ourselves craving this Pineapple Pretzel Fluff Salad. It’s become a staple in our household and is always a hit with our friends and family. One time, we brought it to a neighborhood potluck, and everyone was raving about it. A few people even asked for the recipe! We love the combination of sweet and salty flavors, and the crushed pretzels add the perfect crunch. We hope you enjoy it as much as we do!
Why This Pineapple Pretzel Fluff Salad Is So Addictive
- The unique blend of sweet and salty flavors is sure to satisfy all taste buds.
- The crushed pretzels add a satisfying crunch to the creamy and fluffy texture of the dessert.
- This dish is easy to prepare and requires only a few simple ingredients.
- It’s a perfect dessert to bring to summer barbecues, potlucks, or family gatherings.
Ingredients:
- 300g (10.5 oz) pretzels, roughly crushed
- 113g (1 stick) unsalted butter, melted
- 200g (1 cup) sugar, divided
- 226g (8 oz) cream cheese, softened
- 567g (20 oz) crushed pineapple, drained
- 340g (12 oz) frozen whipped topping, thawed
Directions:
- Preheat the oven to 400º F (200º C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the pretzels, melted butter, and 1/2 cup of sugar, stirring until fully combined.
- Spread the mixture out in an even layer on the lined baking sheet and place it in the oven. Bake for 7 minutes, then remove from the oven and let cool. Crumble into small pieces.
- In a large bowl or mixer, beat the cream cheese for 2-4 minutes, or until fluffy. Then mix in the remaining 1/2 cup of sugar.
- Before serving, sprinkle in the crumbled pretzel topping and fold in the drained pineapple and thawed whipped topping.
- Let set for 1 hour before serving. Enjoy!
Notes:
- You can substitute the crushed pineapple with other canned fruits such as mandarin oranges or peaches.
- For a gluten-free version, use gluten-free pretzels.
- If you prefer a sweeter dessert, you can add more sugar to the cream cheese mixture.
Pineapple Pretzel Fluff Salad
Ingredients
- 300 g 10.5 oz pretzels, roughly crushed
- 113 g 1 stick unsalted butter, melted
- 200 g 1 cup sugar, divided
- 226 g 8 oz cream cheese, softened
- 567 g 20 oz crushed pineapple, drained
- 340 g 12 oz frozen whipped topping, thawed
Instructions
- Preheat the oven to 400º F (200º C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine the pretzels, melted butter, and 1/2 cup of sugar, stirring until fully combined.
- Spread the mixture out in an even layer on the lined baking sheet and place it in the oven. Bake for 7 minutes, then remove from the oven and let cool. Crumble into small pieces.
- In a large bowl or mixer, beat the cream cheese for 2-4 minutes, or until fluffy. Then mix in the remaining 1/2 cup of sugar.
- Before serving, sprinkle in the crumbled pretzel topping and fold in the drained pineapple and thawed whipped topping.
- Let set for 1 hour before serving. Enjoy!
Notes
For a gluten-free version, use gluten-free pretzels.
If you prefer a sweeter dessert, you can add more sugar to the cream cheese mixture.