Pineapple Pretzel Fluff (Print Version)
# Ingredients:
01 -
1/4 cup melted butter.
02 -
1 teaspoon vanilla extract.
03 -
1 cup powdered sugar.
04 -
1 cup pretzels, roughly broken into chunks.
05 -
1/4 cup white sugar.
06 -
2 cups heavy cream, perfect for whipping.
07 -
8 oz cream cheese, softened.
08 -
20 oz can of crushed pineapple, drained really well.
# Instructions:
01 -
Set your oven to 400°F and get a rimmed baking sheet ready with parchment paper on top.
02 -
Stir up the pretzels, sugar, and butter till coated. Spread it out evenly over your prepped baking sheet, then bake for about 5–7 minutes. Let it cool once toasted.
03 -
In a big bowl, beat the cream cheese with a handheld mixer till smooth. Add the heavy cream, powdered sugar, and vanilla, and whip until stiff peaks form.
04 -
Use a wooden spoon or spatula to gently mix in the crushed pineapple and most of the cooled pretzel pieces. Save a few for topping later.
05 -
Scoop the mix into a serving bowl, sprinkle the leftover pretzels on top, and serve. You can even portion out into dessert cups and decorate with whipped cream, pineapple chunks, and pretzel bits.
# Notes:
01 -
Squeeze out as much juice as possible from the pineapple to keep the texture thick.
02 -
Hold off on adding pretzels until serving so they stay crunchy.
03 -
Swap canned pineapple for fresh, but chop it nice and small.