Pineapple Pretzel Fluff Salad Recipes

EASY PINEAPPLE PRETZEL FLUFF SALAD

Steps:

• Combine 1/2 cup sugar, melted butter, and crushed pretzels. Stir, place in a 13 * 9 baking dish covered with parchment, press, bake for 7 minutes, then cool.
• Whisk remaining sugar with cream cheese until creamy.
• Add chopped drained pineapple, then whipped topping, and stir.
• Break up the caramel pretzels, add most to the mixture, sprinkle the rest on top. Cool in the refrigerator for 1 hour and serve.

PINEAPPLE PRETZEL FLUFF

Steps:

• Preheat oven to 400°. Mix pretzels, melted butter and 1/2 cup sugar. Press into a 13x9-in. pan. Bake 7 minutes. Cool completely on a wire rack., Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; refrigerate, covered, until serving., To serve, break pretzel mixture into small pieces. Stir into pineapple mixture.

EASY PINEAPPLE PRETZEL SALAD

Steps:

• Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
• Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

PINEAPPLE PRETZEL FLUFF

Steps:

• Preheat oven to 400 degrees. Line a 9x13-inch baking pan with parchment paper.
• In a medium bowl, stir together pretzel pieces, butter, and 1/2 cup sugar. Transfer mixture to prepared baking pan. Press down gently on it and spread it out some. It does not need to cover the bottom of the pan.
• Bake for 7 minutes. Let cool.
• In a large bowl, use a hand-held mixer to beat cream cheese and remaining 1/2 cup sugar until smooth and creamy.
• Fold in Pineapple and Cool Whip. Refrigerate for at least 1 hour.
• Just before serving, crumble the pretzel mixture and mix into pineapple mixture. I like to reserve some of it to sprinkle on top.

PINEAPPLE PRETZEL FLUFF SALAD

Steps:

• 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.
• Serve immediately.

PINEAPPLE PRETZEL FLUFF SALAD

Steps:

• Combine pretzels, butter and 3 Tablespoons of sugar in a bowl. Coat pretzels evenly. Press into a 13x9 baking pan and bake for 10 minutes at 350°F. Remove from oven and cool in freezer or refrigerator.
• Using an electric mixer, blend 1/2 cup sugar and cream cheese until smooth. Fold in whipped topping and pineapple. Spread across pretzel crust.
• Cover and refrigerate for about one hour prior to serving.

STRAWBERRY/PINEAPPLE PRETZEL SALAD (PAULA DEEN/FOOD NETWORK)

Steps:

• Preheat oven to 400°.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 by 13-inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar.
• Fold in the whipped topping, and spread over the cooled crust.
• Refrigerate until well chilled.
• In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
• Add the strawberries and pineapple, and pour over the cream cheese mixture.
• Refrigerate until serving time.
• To serve, cut slices and serve with a dollop of whipped topping.