Ingredients
Scale
- 2 cups mini pretzels, roughly broken
- 6 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar, divided
- 12 ounces cream cheese, room temperature
- 1 20-ounce can crushed pineapple in juice
- 16 ounces whipped topping
- 1/4 teaspoon vanilla extract, optional
- Pinch of salt
Instructions
- Preheat your oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Combine the broken pretzels with melted butter and 1/4 cup of sugar in a bowl. Mix well.
- Spread the pretzel mixture evenly on the prepared baking sheet.
- Bake for 8-10 minutes until fragrant and lightly golden, stirring halfway through. Let it cool completely until it’s crisp, about 30 minutes.
- Whip the cream cheese in a stand mixer or using a hand mixer until light and fluffy, about 3 minutes. Add the remaining 1/2 cup sugar and vanilla, if using, and beat until smooth.
- Drain the crushed pineapple thoroughly in a fine-mesh strainer, pressing gently with a spoon. Allow it to drain for a minimum of 15 minutes.
- Fold the drained pineapple into the cream cheese mixture until well combined.
- Gently fold in the whipped topping in three additions, ensuring the mixture stays light and fluffy.
- Cover and refrigerate the salad for at least 2 hours or overnight.
- Before serving, break the pretzel mixture into small clusters. Fold 3/4 of the pretzel mixture into the fluff and sprinkle the remaining pretzel mixture on top.
Notes
Ensure you use room temperature cream cheese for easy mixing. Don’t skip draining the pineapple as excess liquid can make the salad runny. Chill the salad for several hours or overnight for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg