Don’t skip the pretzels! They make everything better!
We all know that it is common to look back at popular dishes from the 1950s and 1960s and laugh a little. I mean, come on, sandwich loaves encased in gelatin? It seems a stretch. But, it’s not impossible. For every dish that looks completely bizarre today, there is a dish that has stood the test of times and still tastes amazing. This is how we feel about fruity “fluff” salads.
Serves 6
20 minutes
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
DIRECTIONS :
- 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!
Pineapple Pretzel Fluff Salad: A Summer Treat
Yield:
6
Prep Time:
20 minutes
Cook Time:
11 minutes
Additional Time:
1 hour
Total Time:
1 hour 31 minutes
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
Instructions
- 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!
