Description
A delightful and nostalgic dessert featuring a sweet-salty pretzel crust, creamy pineapple filling, and topped with crunchy pecans.
Ingredients
Scale
- 2 cups crushed pretzels
- 3/4 cup melted salted butter
- 1/2 cup granulated sugar, divided
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 8 ounces whipped topping (or 2 cups lightly sweetened whipped cream)
- 20 ounces crushed pineapple, well drained
- Pinch of salt
- Optional: 1/2 cup toasted chopped pecans
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13 inch baking dish.
- In a bowl, mix crushed pretzels, melted butter, and 1/4 cup sugar. Press evenly into the baking dish.
- Bake for 8 to 10 minutes until edges are slightly golden. Cool completely.
- In a separate bowl, beat together cream cheese, remaining 1/4 cup sugar, vanilla, and pinch of salt until smooth.
- Fold in whipped topping gently to keep mixture airy.
- Drain crushed pineapple, then fold it into the cream mixture.
- Once the crust is cool, spread the pineapple fluff over the top and add pecans if using.
- Cover and refrigerate for at least 4 hours or overnight.
- Cut into squares and serve with a thin spatula.
Notes
For best texture, bake the crust a day ahead and assemble the filling on the day of serving. This dessert is sturdy when chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 26g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg