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This pineapple pretzel fluff is the perfect Midwest dessert! Sweet whipped cream mixed with crushed pineapple, cream cheese, and a brown sugar pretzel brittle.
Pineapple pretzel fluff – a real Midwest treat!
This pineapple pretzel fluff is what summertime Midwest dreams are made of! There is nothing more delicious than a sweet fluff salad that contains zero lettuce and is made of whipped cream instead.
It might not be the healthiest of “salads,” but it sure is delicious and easy to make. It’s a double whammy.
The best part about this pretzel fluff is the sweet brown sugar pretzel brittle made and mixed into the fluff mixture. I had a hard time not eating it all like candy.
Now, if you’re unsure how to eat a fluff salad, let me tell you – spoon it into a bowl and enjoy!
There is no fancy way of eating this. It’s often served as dessert, but don’t be surprised to see it on the potluck dinnertime spread. It’s a dish that can be eaten at any time.
This dish is much like my pineapple pretzel salad but is way less time-consuming!
Ingredients for pineapple pretzel fluff
- Frozen whipped topping
- Cream cheese
- Brown sugar
- Crushed pineapple juice
- Pretzels
- Butter
How to make
The biggest flex of a recipe like this is the ease with which it’s made. The hardest thing to remember is to take the frozen whipped topping out of the freezer and let the cream cheese get to room temperature.
It’s not hard, but it does require a little planning.
- Mix melted butter, crushed pretzels, and brown sugar in a bowl. Cook until crispy, let cool, and crumble.
- In a large bowl, mix cream cheese and brown sugar.
- Fold in thawed whipped topping and 3/4 of the pretzel mixture. Set the remaining 1/4 to the side.
- Add to a serving bowl, cover, and refrigerate for at least 2 hours. Immediately before serving, sprinkle with the remaining pretzel topping.
My Pro Tips
Recipe Tips
- Make sure to fully thaw your frozen whipped topping before making this fluff salad.
- Use name brand Cool Whip or generic whipped topping for this recipe.
- Crushed pineapple in pineapple juice is the option over pineapple in heavy syrup. The syrup version will make this dish too sweet.
- Make the brown sugar pretzel brittle up to 24 hours in advance.
- You can serve this pineapple fluff immediately, BUT it’s best to let it sit in the refrigerator for at least 2 hours.
More pineapple recipes
Pineapple Pretzel Fluff
Ingredients
- 1 cup crushed pretzels
- 6 tablespoons unsalted butter, melted
- ½ cup brown sugar, divided
- 8 ounces cream cheese, room temeprature
- 1 (20 ounce) can crushed pineapple, in pineapple juice, drained
- 8 ounces frozen whipped topping, thawed
Instructions
- Preheat your oven to 400 degrees F and line a rimmed baking sheet pan with parchment paper or a silicone liner.
- In a small mixing bowl, toss together crushed pretzels, butter, and ¼ cup of brown sugar.
- Add to the oven and cook for 5-7 minutes. The mixture will look slightly bubbly and crisp.
- Let mixture fully cool and break into small pieces.
- In a large mixing bowl, add cream cheese and ¼ cup brown sugar. Blend until smooth and combined.
- Fold in crushed pineapple and whipped cream.
- Fold ¾ of the pretzel mixture and set the remaining mixture to the side.
- Cover, and let set up in the refrigerator for at least 2 hours.
- Shortly before serving, top the fluff with the remaining pretzel mixture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My daughter whipped this up for us as a treat and we loved it! It was the perfect recipe to let her explore in the kitchen and we both enjoyed the results!