Pineapple Pretzel Fluff Salad
A creamy whipped fluff style dessert salad, this one is full of tropical pineapple tidbits and sweet & salty pretzel pieces.
- 3 cups broken up pretzel pieces
- 1/3 cup Dixie Crystal's granulated sugar
- 1/3 cup butter melted
- 8 oz cream cheese softened
- 1/2 cup Dixie Crystal's powdered sugar
- 1 20 oz can crushed pineapple drained
- 1 8 oz tub whipped topping thawed
Add the pretzels, butter, & sugar to a large mixing bowl. Stir everything together until the pretzels are all evenly coated.
Transfer the pretzels to a rimmed sheet pan that's been spread with parchment paper. Spread them out evenly into a single layer.
Bake the pretzels at 400 degrees for 8 minutes.
Remove the pretzels from the oven, and spread them onto a large sheet of parchment paper on a flat surface. Make sure they're in a single even layer, not touching each other as much as possible. Allow them to cool completely.
Add the powdered sugar & cream cheese to a large mixing bowl. Using a hand mixer, cream them together until smooth.
Add the pineapple, stirring to evenly incorporate. Fold in the whipped topping until the mixture's smooth.
When ready to serve, fold in half of the candied pretzels. Sprinkle the remaining pretzels evenly out over top.
Calories: 454kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 718mg | Potassium: 107mg | Fiber: 1g | Sugar: 23g | Vitamin A: 825IU | Calcium: 47mg | Iron: 2.2mg