Okay, we know itโs standard to look back on popular dishes from the โ50s and โ60s and scoff a bit. I mean, come on, sandwich loaves encased in gelatin? Feels like a real stretch, but then again, for every dish we come across from that period that we think looks totally nuts nowadays, thereโs a dish thatโs stood the test of time and still tastes absolutely amazing. Which is how we feel about most fruity โfluffโ salads.
Again, deeming these jello and whipped topping-laden dishes โsaladsโ is really taking liberties, but we canโt deny how good they taste, and this pineapple pretzel fluff is no exception. Despite being chock-full of cream cheese, cool whip, and pineapple, with candied pretzel bites to boot, this fluff still tastes deliciously light and airy. Did we glaze over โcandied pretzelโ too quickly? Letโs revisit itโฆ.
INGREDIENTS
1 1/4 cups pretzels, roughly crushed
1/2 cup (1 stick) unsalted butter, melted
1 cup sugar, divided
1 (8 oz.) package cream cheese, softened
1 (20 oz.) can crushed pineapple, drained
1 (12 oz.) container frozen whipped topping, thawed
PREPARATION
Preheat oven to 400ยบ F and line a baking sheet with parchment paper or a silicone baking mat.
Combine pretzels, melted butter and 1/2 cup sugar in a medium bowl, stirring until fully combined.
Spread mixture out in an even layer on lined baking sheet and place in oven. Bake for 7 minutes, then remove from oven and let cool, then crumble into pieces.
In a large bowl or mixer, beat cream cheese for 2-4 minutes, or until fluffy, then mix in remaining 1/2 cup sugar.
Fold in drained pineapple and thawed frozen whipped topping, then let set for 1 hour.
Before serving, sprinkle in crumbled pretzel topping and fold in. Enjoy!
Source : allrecipes.com