A delightful and refreshing summer salad that is perfect to take to potlucks, picnics, or BBQ’s!
Pineapple Pretzel Salad Without Pudding
I first had Pineapple Pretzel Fluff at a Christmas party. I had never heard of it before, it was delicious! I just had to have the recipe! But… I wanted to figure out a way to make it ‘fluffier’ and thicker. The one I had was thinner than it should be.
Then I came across a similar recipe in a cookbook I had from a church fundraiser. I made the pretzels and I wasn’t impressed. I liked the fluff, the pretzels just needed to be better. So I took the pretzel part of the recipe from my Blueberry Pretzel Salad and it was everything I wanted it to be!
There is no rule that says you have to follow a recipe exactly. And making mistakes is how your confidence in the kitchen grows! I took the time to modify the original recipe for this delicious summer salad so you don’t have to!
If you love summer salads, too, then be sure to try some of my other favorites like Strawberry Fluff Salad or Orange Fluff Salad!
What You’ll Need:
- 1 1/2 cups Pretzels, Chopped
- 3/4 cup Brown Sugar
- 1/2 cup Butter, Melted
- 8 oz Cream Cheeses, Softened
- 1 cup White Sugar
- 1 (16 oz) can Crushed Pineapple, Drained
- 2 (8 oz) containers Cool Whip, Thawed
How to Make Pineapple Pretzel Fluff
- Preheat oven to 400 degrees.
- Crush enough pretzels to equal 1 1/2 cups and pour into a bowl. Mix 3/4 cup brown sugar and 1/2 cup melted butter with the pretzels.
- Pour onto a baking pan and bake for 6 minutes. Stir as soon as you remove from the oven. Allow pretzels to cool and stir again.
- Beat 8 oz softened cream cheese, 1 cup white sugar, 1 (16 oz) can drained crushed pineapple, and 16 oz thawed Cool Whip together.
- Stir in pretzels right before serving.
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Recipe Notes:
- Pretzels – The pretzels should be stirred in right before serving, otherwise they will get soft and soggy.
- Pineapple – Be patient as you drain the pineapple, making sure it is drained as best as you can.
More Fluff Salads:
More Picnic & BBQ Food:
- Beer Dip
- Veggie Pizza
- Honey Butter Skillet Corn
- Stuffed Zucchini Boats
- Classic Potato Salad
- Vegetarian Doritos Taco Salad
Pineapple Pretzel Fluff
Pineapple Pretzel Salad, a delightful and refreshing summer salad that is perfect to take to potlucks, picnics, or BBQ's!
Ingredients
- 1 1/2 cups Pretzels, Chopped
- 3/4 cup Brown Sugar
- 1/2 cup Butter, Melted
- 8 oz Cream Cheese, Softened
- 1 cup White Sugar
- 1 (16 oz) can Crushed Pineapple, Drained
- 2 (8 oz) containers Cool Whip, Thawed
Instructions
- Preheat oven to 400 degrees.
- Crush enough pretzels to equal 1 1/2 cups and pour into a bowl. Mix brown sugar and melted butter with the pretzels.
- Pour onto a baking pan and bake for 6 minutes. Stir as soon as you remove from the oven. Allow pretzels to cool and stir again.
- Beat cream cheese, white sugar, drained & crushed pineapple, and thawed Cool Whip together.
- Stir in pretzels right before serving.
