Pineapple Pretzel Fluff
This pineapple pretzel peel can be served as a dessert or as a sweet accompaniment or salad. Serves a good number, ideal for events. It's like a delicious deconstructed cheesecake.
Ingredients
- 1/2 cup butter, melted
- 8 ounces cream cheese, softened
- 1 (12-ounce) container Cool Whip, thawed
- 1 cup granulated sugar, divided
- 1 cup crushed pretzels
- 1 (20-ounce) can crushed pineapple, drained
Instructions
First, preheat the oven to 400 degrees. Line a 9 x 13-inch pan with parchment paper.
Then, in a medium bowl, combine the pretzel pieces, butter and 1/2 cup sugar. Transfer the mixture to the prepared baking dish. Press it gently and spread it a little. It does not need to cover the bottom of the pan.
Bake for 7 minutes. Let cool.
In a large bowl, use a hand mixer to beat the cream cheese and the remaining 1/2 cup sugar until smooth and creamy.
Stir in pineapple and fresh whisk. Refrigerate at least 1 hour.
Just before serving, crumble the pretzel mixture and mix into the pineapple mixture. I like to reserve a part of it to sprinkle on top.
Happy Cooking Time.
Remarks
To drain the pineapple, I like to place it in a fine mesh sieve placed on a bowl. Let sit for 5 to 10 minutes so that all the excess liquid drains out.
Can be done 24 hours in advance. Store the pretzel mixture in a zippered bag and mix just before serving.
I use pineapple wrapped in pineapple juice, NOT the kind in thick syrup.
