Do not skip the pretzels, they make all the difference!

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Okay, we know that looking back on popular dishes from the ‘50s and ‘60s might seem a little strange. Gelatin-encased sandwich loaves? It sounds a bit out there. But for every dish that seems crazy nowadays, there’s one that has stood the test of time and still tastes absolutely amazing. That’s how we feel about most fruity “fluff” salads.

Now, calling these jello and whipped topping-laden dishes “salads” might be pushing it a bit, but we can’t deny how good they taste. And this pineapple pretzel fluff is no exception. Even with cream cheese, cool whip, and pineapple, topped with candied pretzel bites, this fluff still manages to be deliciously light and airy. And did we mention the candied pretzels? Let’s talk about that for a moment…

The most interesting part of this recipe, and what sets it apart from similar dishes, is the candied pretzel component. Butter and sugar, my friends, are the magic elements that transform crushed pretzels into the most delicious and crunchiest addition. It’s the perfect combination of salty and sweet, with the pretzels and pineapple. This recipe has just the right amount of tang, thanks to the cream cheese, and it truly tastes incredible. Trust us, it’s one of those dishes you’ll find yourself sneaking bites of straight from the container while standing in front of the fridge. Well, maybe that’s just us. But we doubt it!

Pineapple Pretzel Fluff

Serves 6 Preparation time: 20 minutes

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Ingredients

• 1 1/4 cups pretzels, roughly crushed
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup sugar, divided
• 1 (8 oz.) package cream cheese, softened
• 1 (20 oz.) can crushed pineapple, drained
• 1 (12 oz.) container frozen whipped topping, thawed

Preparation

1. Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, combine pretzels, melted butter, and 1/2 cup of sugar. Stir until fully combined.
3. Spread the mixture out evenly on the lined baking sheet and place it in the oven. Bake for 7 minutes, then remove from the oven and let it cool. Once cooled, crumble it into pieces.
4. In a large bowl or using a mixer, beat the cream cheese for 2-4 minutes, or until fluffy. Then, mix in the remaining 1/2 cup of sugar.
5. Fold in the drained pineapple and thawed frozen whipped topping. Let the mixture set for 1 hour.
6. Before serving, sprinkle the crumbled pretzel topping over the fluff and gently fold it in. Enjoy!