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Pineapple Pretzel Fluff Salad: A Summer Treat

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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

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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 :

  1. Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine pretzels, melted butter and 1/2 cup sugar in a medium bowl, stirring until fully combined.
  3. 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.
  4. In a large bowl or mixer, beat cream cheese for 2-4 minutes, or until fluffy, then mix in remaining 1/2 cup sugar.
  5. Fold in drained pineapple and thawed frozen whipped topping, then let set for 1 hour.
  6. Before serving, sprinkle in crumbled pretzel topping and fold in. Enjoy!
Pineapple Pretzel Fluff Salad: A Summer Treat

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

  1. Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine pretzels, melted butter and 1/2 cup sugar in a medium bowl, stirring until fully combined.
  3. 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.
  4. In a large bowl or mixer, beat cream cheese for 2-4 minutes, or until fluffy, then mix in remaining 1/2 cup sugar.
  5. Fold in drained pineapple and thawed frozen whipped topping, then let set for 1 hour.
  6. Before serving, sprinkle in crumbled pretzel topping and fold in. Enjoy!
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