Pineapple Pretzel Fluff
Pineapple pretzel salad is an easy no bake dessert. Sweet and salty, this easy marshmallow fluff recipe is perfect for a cookout, potluck, and more.
Servings: 6
Ingredients
- 2 cups pretzels, crushed
- ¾ cup unsalted butter, melted
- 1 cup sugar
- 8 ounce cream cheese, softened
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- 20 ounce crushed pineapple, drained well
- 1 cup mini marshmallows
- 8 ounce Cool Whip, thawed
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment papers.
- Gently crush the pretzels into small pieces. Stir together melted butter and sugar in large bowl. Stir in the pretzels to coat the pretzels with the butter mixture.
- Spread the pretzels out on prepared baking sheet. Bake for 5-7 minutes. Remove from oven and let harden.
- Using an electric mixer, beat the cream cheese, powdered sugar, and vanilla in a large bowl until creamy.
- Gently fold in the drained pineapple and thawed whipped topping. Stir in the mini marshmallows.
- Break up the pretzels and stir them into the fluff mixture.
- Serve or cover and refrigerate until ready to serve.
Notes
- Drain the crushed pineapple really well. I like to push the crushed pineapple in the fine mesh sieve to make sure as much liquid drains out as possible. This will help not water down the pretzel pineapple fluff.
- Try not to over crunch the pretzels. You just want to have small, bite sized pieces of pretzels.
- Mix in the pretzels just before you are ready to serve. This will help keep them crunchy.
- Chill the fluff for about an hour before serving for the best flavor.
Nutrition
Calories: 727kcal | Carbohydrates: 93g | Protein: 7g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 488mg | Potassium: 276mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1330IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 2mg