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.
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
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Preheat oven to 400 degrees. Line a 9×13-inch baking pan with parchment paper.
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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.
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Bake for 7 minutes. Let cool.
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In a large bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
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Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.
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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.
more instructions please visit site: https://spicysouthernkitchen.com/pineapple-pretzel-fluff/
