Okay, we know it’s standard to look back on popular dishes from the ‘50s and ‘60s 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, there’s a dish that’s stood the test of time and still tastes absolutely amazing. Which is how we feel about most fruity “fluff” salads.
Again, deeming these jello and whipped topping-laden dishes “salads” is really taking liberties, but we can’t 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 “candied pretzel” too quickly? Let’s revisit it….
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
Preheat oven to 400º 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!