Pineapple Praline Fluff
This delicious fluff salad makes the perfect side dish for any gathering, holiday or potluck!
Servings: 8 servings
Ingredients
- 1.5 cups of pretzels broken into pieces
- 1/2 cup of butter 1 stick, melted
- 3/4 cup of brown sugar
- 1 cup of chopped pecans
- 1/2 cup of sugar
- 1 20 ounce can of pineapple tidbits, drained
- 1 8 ounce cream cheese, softened
- 1 tsp vanilla extract
- 1 8 ounce tub of Cool Whip
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Combine melted butter, pretzels, brown sugar and pecan in a bowl. Once mixed, spread evenly on baking pan and bake for 6 minutes until golden brown. Let cool. I put mine in the fridge to harden.
- Drain pineapple really well, I used a strainer and a fork to press any extra liquid out. Set aside.
- In a bowl, combine white sugar, cream cheese, vanilla and cool whip. Mix with mixer until well combined. Fold in pineapple and break up pretzel mixture and fold in as well. You can set some aside to garnish on top for decoration. Serve cold.
Notes
- Many ask if they can use homemade whipped topping. You can certainly try, but I have found that Cool Whip works best. It has a stronger structure than homemade whipped topping.
- You could easily add a few maraschino cherries or coconut to this recipe.
- You can make this dish a day in advance. Keep praline pretzels in an air-tight container and add just before serving.