Summer BBQ’s are made even better with the addition of this Pretzel Fluff! Made in minutes with just 6 ingredients, this is a true no stress dish!
One of the most frustrating things for a food blogger or home cook is when you plan out a grocery list and meal plan, go and buy all of the food, put it away, then go to set out making a recipe to only realize you are missing one small ingredient, like salt or pepper.
That was my story today. Except what I assumed I had which I didn’t was butter. Not even one stick was in the house! How was that even possible?!
I knew I specifically went through every ingredient to make sure I had it, and yet something as simple as butter goes missing! I must admit I wasn’t a happy camper that part way through my recipe I had to stop everything so I could go to the supermarket and get butter, and nothing else. Well, my mom did ask that I pick up ice there too. So two things: ice and butter.
Sigh… the struggle is real. At least my pain paid off later when I got to sit down and eat a HUGE bowl of this Pretzel Fluff.
Crunchy and salty pretzels, cool and light whipped cream, and citrusy tangy pineapple all combine to make this delicious little treat. It takes only minutes to prepare and is perfectly cool for warm summer days.
This is my Aunt’s recipe that we would have during summer get-togethers and dinners. When I first tried it I was obsessed! I’m sure that this Pretzel Fluff will surprise you and your guests too!
- 1 cup pretzels, coarsely chopped
- 1/2 cup butter, melted
- 1 cup white granulated sugar, divided
- 1 8oz package light cream cheese, at room temperature
- 1 20oz can crushed pineapple in pineapple juice, drained
- 1 12oz carton whipped cream
- Preheat oven to 400F. Line a baking sheet with aluminum foil and set aside.
- In a small bowl mix together butter and 1/2 cup sugar. Add chopped pretzels and toss together until pretzels are coated in the butter-sugar mixture. Pour all contents of bowl onto the prepared baking sheet. Spread pretzels into a single, flat layer and bake for 7 minutes. Remove from the oven and allow to cool before removing pretzels from the sheet.
- Meanwhile, in a large bowl, beat cream cheese and remaining 1/2 cup sugar until creamy. Carefully fold drained pineapple and whipped cream into the bowl. Place in the refrigerator and chill until serving.
- Just before serving, fold in pretzels. Serve chilled.
- 1. I like to leave a few pretzels whole to garnish the fluff with so people have an idea what's in it. Therefore, I don't chop all of the pretzels, I pull some aside to keep in tact.
- 2. You really want to wait to add the pretzels in until just before you are about to serve it. If the pretzels are in there too long, they lose their crispiness and become mushy.
Want more great dishes to bring to a get together? Try these!