Don’t skip the pretzels! They make everything better!
We all know that it is common to look back at popular dishes from the 1950s and 1960s and laugh a little. I mean, come on, sandwich loaves encased in gelatin? It seems a stretch. But, it’s not impossible. For every dish that looks completely bizarre today, there is a dish that has stood the test of times and still tastes amazing. This is how we feel about fruity “fluff” salads.
Serves 6
20 minutes
INGREDIENTS
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
PREPARATION
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!
