Pineapple Pretzel Salad (Pineapple Fluff)

Ingredients

• 1 stick butter (melted (equal to 1/2 cup))
• 1 cup granulated sugar (this will be divided)
• 1 1/2 cups crushed pretzels
• 8 oz. cream cheese (softened)
• 40 oz crushed pineapple (well drained)
• 8 oz. Cool Whip Whipped Topping (thawed)

Instructions

1. 1

   Place crushed pineapple in a coffee filter set inside a colander and let it drain over a bowl. Press another bowl on top to squeeze out excess liquid. This step prevents the filling from becoming watery.

2. 2

   Preheat oven to 400°F. Line a baking sheet with parchment paper. In a small bowl, combine melted butter, ½ cup sugar, and crushed pretzels. Spread evenly on the baking sheet and bake for 7 minutes. Let cool completely, then break into clusters.

3. 3

   In a large bowl, beat softened cream cheese with the remaining ½ cup sugar until smooth. Stir in drained pineapple, then fold in whipped topping until fluffy.

4. 4

   Reserve 2 tablespoons of pretzel clusters for garnish. Fold the remaining pretzels into the pineapple cream mixture. Spoon into a serving bowl and top with reserved pretzels.

5. 5

   NOTE: For the crunchiest texture, fold in pretzels just before serving. If making ahead, store pretzels and filling separately until ready to combine.