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Pineapple Pretzel Fluff Salad

5 from 1 vote
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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Prep Time 20 minutes
Cook Time 2 hours
Chill Time 2 hours
Total Time 4 hours 20 minutes
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F. Cover a rimmed baking sheet with parchment paper.
  2. Mix broken pretzels with melted butter and 1/4 cup sugar in a bowl. Spread on prepared baking sheet.
  3. Bake for 8-10 minutes until fragrant and lightly golden. Stir halfway through. Cool completely until crisp (about 30 minutes).
  4. 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.
  5. Drain pineapple thoroughly in a fine-mesh strainer, pressing gently with a spoon. Let drain 15 minutes minimum.
  6. Fold drained pineapple into cream cheese mixture until well combined.
  7. Gently fold in whipped topping in three additions until mixture is light and fluffy.
  8. Cover and refrigerate for at least 2 hours or overnight.
  9. 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

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