You'll love this easy recipe whether you call pineapple fluff a dessert or a "salad"! Crushed pineapple is folded into a cream cheese and Cool Whip mixture then topped with salty, pretzel brittle to add a bit of crunch to the sweet & salty combo. No marshmallows here - just creamy, tropical goodness.
Mix pretzels, melted butter and ½ cup brown sugar.
Press into a 13x9-inch pan that's been sprayed with no stick spray or lined with parchment.
Bake 7 minutes.
Remove from oven and cool completely on a wire rack.
Pineapple Fluff
In a large bowl, beatcream cheese and granulated sugar until well blended and the sugar crystals are mostly gone.
Gently fold in pineapple and whipped topping.
Cover with plastic wrap and chill for at least an hour. Four hours is recommended.
Just before serving crumble the pretzel mixture and stir into the fluff, saving some for garnishing the top.
Serve immediately.
Notes
Storage:Store this pineapple pretzel fluff in the fridge for up to three days in an airtight container or in a bowl covered with plastic wrap. It will keep for a few days but after the second day it may start to get watery.Pineapple fluff doesn't freeze well at all!Tips:
Chill at least 4 hours for best results.
Add the pretzel brittle and crunchy pretzel topping just before serving.
A dash of lemon juice would add a bright flavor to the pineapple mixture.