Thanksgiving wouldn’t be Thanksgiving at our house without this amazing recipe floating around the table. I discovered it several years ago on Taste of Home and made it on a whim for an Easter dinner. It was by far one of the greatest successes in our family history!
Anytime we have a family celebration or holiday dinner it is a must have. So today I wanted to share it with you in hopes you find it just as treasured around your family table. I serve it as a “side” to a meal – but you could easily use it as a dessert too.
It is NOT low-fat, nor can it be categorized in any way as healthy, but sometimes you just gotta do what you gotta do! You can easily substitute gluten-free pretzels to make it a gluten-free dish.
Here’s how to make Pineapple Pretzel Fluff.
- 1 cup coarsely crushed pretzels
- 1/2 cup butter, melted
- 1 cup sugar, divided
- 8 ounces cream cheese, softened
- 20 ounces crushed pineapple, drained well
- 12 ounces frozen whipped topping, thawed
- In a small bowl, combine the pretzels, butter, and ½ cup sugar. Press into a 13-in. x 9-in. baking pan.
- Bake at 400° for 7 minutes. Cool. I tend to make this the day before and store it in an air-tight container.
- In a large bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving.
- Break pretzel mixture into small pieces; stir into pineapple mixture right before serving.
You can make everything the night before. It holds up well. Just don’t add the pretzels until right before serving it!
Do not worry about how you will store any leftovers, because there will not be any leftovers – take it from me and personal experience! I imagine one of my kids will request this at their wedding – it is that popular in our home.