Pineapple Pretzel Fluff Salad
A cloud-like dessert that combines sweet pineapple, cream cheese, and buttery pretzel clusters! This no-bake treat is perfect for warm weather gatherings.
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Ingredients
- 2 cups mini pretzels roughly broken
- 6 tablespoons unsalted butter melted
- 3/4 cup granulated sugar divided
- 12 ounces cream cheese room temperature
- 1 20-ounce can crushed pineapple in juice
- 16 ounces whipped topping
- 1/4 teaspoon vanilla extract optional
- Pinch of salt
Instructions
- Preheat oven to 375°F. Cover a rimmed baking sheet with parchment paper.
- Mix broken pretzels with melted butter and 1/4 cup sugar in a bowl. Spread on prepared baking sheet.
- Bake for 8-10 minutes until fragrant and lightly golden. Stir halfway through. Cool completely until crisp (about 30 minutes).
- Using a stand mixer or hand mixer, whip cream cheese until light and fluffy, about 3 minutes. Add remaining 1/2 cup sugar and vanilla if using. Beat until smooth.
- Drain pineapple thoroughly in a fine-mesh strainer, pressing gently with a spoon. Let drain 15 minutes minimum.
- Fold drained pineapple into cream cheese mixture until well combined.
- Gently fold in whipped topping in three additions until mixture is light and fluffy.
- Cover and refrigerate for at least 2 hours or overnight.
- Before serving, break pretzel mixture into small clusters. Fold 3/4 of pretzel mixture into the fluff, sprinkle remaining on top.
Notes
- Don't crush pretzels too finely - you want bite-sized pieces
- Make sure cream cheese is truly room temperature for no lumps
- Can be made up to 24 hours ahead - keep pretzel mixture separate until serving
- Store leftover fluff covered in refrigerator up to 2 days
- For best results, don't substitute reduced-fat products