This Pineapple Pretzel Fluff recipe is a Thanksgiving staple in our house. We serve it as a side dish, but it could be a dessert too.Pineapple Pretzel Fluff

Ingredients

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

Instructions

  • Preheat oven to 400 degrees. Line a 9×13-inch baking pan with parchment paper.
  • In a medium bowl, stir together pretzel pieces, butter, and 1/2 cup sugar. Transfer mixture to prepared baking pan. Press down gently on it and spread it out some. It does not need to cover the bottom of the pan.
  • Bake for 7 minutes. Let cool.
  • In a large bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
  • Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.
  • Just before serving, crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top.

Notes

To drain the pineapple, I like to place it in a fine-meshed sieve set over a bowl. Let it sit there a good 5 to 10 minutes so that all the excess liquid drains off.

Can be made 24 hours in advance. Keep pretzel mixture in a ziptop bag and mix in just before serving.

I use pineapple packed in pineapple juice, NOT the kind in heavy syrup.

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