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Pineapple Pretzel Fluff

Course Salad


  • 1 C. pretzels coarsely crushed
  • 1/2 C. butter melted
  • 1 C. sugar divided
  • 1 (8-oz) pkg cream cheese
  • 1 (20-oz.) can crushed pineapple drained
  • 1 (12-oz.) ctn. frozen whipped topping thawed


  • In a bowl, combine pretzels, butter and 1/2 of the sugar. Press into a 9x13-inch baking pan. Bake at 400 degrees for 7 minutes. Cool.
  • Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping. Chill.
  • Before serving, break pretzel mixture into small pieces; stir into pineapple mixture.