Pineapple Pretzel Fluff (Print Version)
# Ingredients:
01 -
1 teaspoon vanilla extract.
02 -
1/4 cup melted butter.
03 -
1 cup powdered sugar.
04 -
1 cup roughly chopped pretzels.
05 -
2 cups heavy cream for whipping.
06 -
8-ounce block cream cheese (softened).
07 -
20-ounce can crushed pineapple (thoroughly drained).
08 -
1/4 cup white sugar.
# Instructions:
01 -
Set your oven to 400°F. Cover a baking sheet with parchment paper so nothing sticks.
02 -
Stir together the chopped pretzels, butter, and sugar. Spread this mixture evenly on the lined baking pan, then bake it for 5-7 minutes until it becomes golden and crispy. Let it cool fully.
03 -
Use a handheld mixer to beat the softened cream cheese until it's silky smooth. Pour in the heavy cream, powdered sugar, and vanilla, and whip until firm peaks hold their shape.
04 -
Gently fold in the drained pineapple and 3/4 of the cooled pretzels using a spatula. Save the rest of the pretzels to sprinkle later.
05 -
Scoop into a serving bowl and sprinkle the saved pretzels on top. You can also fill dessert cups and add whipped cream, pineapple chunks, and pretzel pieces for individual servings.
# Notes:
01 -
Make sure to squeeze out all the juice from the pineapple to avoid a soggy texture.
02 -
Add the pretzels right before serving to keep their crunch.
03 -
Chopped fresh pineapple works too, just dice it very small.