Pineapple Pretzel Fluff (Print Version)
# Ingredients:
01 -
1 cup coarsely chopped pretzels.
02 -
1/4 cup butter, melted.
03 -
1/4 cup granulated sugar.
04 -
8 ounce brick cream cheese (room temperature).
05 -
2 cups heavy whipping cream.
06 -
1 cup powdered sugar.
07 -
1 teaspoon vanilla.
08 -
20 ounce can crushed pineapple (completely pressed and drained).
# Instructions:
01 -
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
02 -
Mix pretzels, melted butter, and the granulated sugar; spread them onto the prepared baking sheet in a single layer. Bake 5 to 7 minutes until toasted. Cool completely.
03 -
In a large bowl with a handheld electric mixer, beat the cream cheese until smooth and creamy. Add in the heavy cream, powdered sugar, and vanilla; whip until stiff peaks form.
04 -
With a spatula or wooden spoon, fold in the crushed pineapple and most of the cooled pretzels (reserving some for garnish); mix well until combined.
05 -
Transfer to a serving bowl and top with the reserved pretzel pieces (or serve portions in dessert cups and top with piped whipped cream, crushed pretzels, and a couple of pineapple pieces).
# Notes:
01 -
Drain pineapple thoroughly to prevent watery texture.
02 -
Add pretzels just before serving to maintain crunch.
03 -
Can use fresh pineapple if diced small.