Okay, everyone knows it’s customary to look once more on customary dishes from the ‘50s and ‘60s and scoff a bit. I mean, come on, sandwich loaves encased in gelatin? Feels like a real stretch, but then again, for every dish we come across from that period that we think looks totally nuts nowadays, there’s a dish that’s stood the check out of time and nonetheless tastes fully fantastic. Which is how we actually really feel about most fruity “fluff” salads.
As soon as extra, deeming these jello and whipped topping-laden dishes “salads” is mainly taking liberties, nonetheless we’ll’t deny how good they fashion, and this pineapple pretzel fluff isn’t any exception. No matter being chock-full of cream cheese, cool whip, and pineapple, with candied pretzel bites as well as, this fluff nonetheless tastes deliciously delicate and ethereal. Did we glaze over “candied pretzel” too shortly? Let’s revisit it….
INGREDIENTS
- 1 1/4 cups pretzels, roughly crushed
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sugar, divided
- 1 (8 oz.) package deal deal cream cheese, softened
- 1 (20 oz.) can crushed pineapple, drained
- 1 (12 oz.) container frozen whipped topping, thawed
PREPARATION
- Preheat oven to 400º F and line a baking sheet with parchment paper or a silicone baking mat.
- Combine pretzels, melted butter and 1/2 cup sugar in a medium bowl, stirring until completely blended.
- Unfold mixture out in an excellent layer on lined baking sheet and place in oven. Bake for 7 minutes, then take away from oven and let cool, then crumble into gadgets.
- In an enormous bowl or mixer, beat cream cheese for 2-4 minutes, or until fluffy, then mix in remaining 1/2 cup sugar.
- Fold in drained pineapple and thawed frozen whipped topping, then let set for 1 hour.
- Sooner than serving, sprinkle in crumbled pretzel topping and fold in. Have the benefit of!
