Pineapple Pretzel Fluff

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4 -1

    cup crushed pretzels

  • 1/3

    cup white sugar

  • 1/2

    cup butter, melted

  • 2

    (8oz) pkgs cream cheese

  • 1

    (8oz) tub cool whip

  • 1/3

    cup sugar

  • 1

    teaspoon vanilla extract

  • 1

    (20 oz) can crushed pineapple in its own juice, juice drained and reserved

  • 2

    Tbsp cornstarch

  • 1/4

    cup sugar or (I used 1/8 cup and it was plenty)

Directions

Preheat oven to 350 degrees. Mix melted butter, pretzels and sugar in a medium bowl, press into a 11x7 pan (you can use a 9x9) Bake crust for 8 minutes, remove and cool. Mix cream cheese, sugar and vanilla until smooth. Fold in cool whip and spread over cooled crust. In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 5 minutes. Stir in crushed pineapple. Spread over whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

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