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Pineapple Pretzel Fluff

80/100 by 240 users
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

  1. Preheat oven to 400 degrees. Line a 9×13-inch baking pan with parchment paper.
  2. 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.
  3. Bake for 7 minutes. Let cool.
  4. In a large bowl use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
  5. Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.
  6. Just before serving crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top.

NotesTo 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.This article and recipe adapted from this site

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