Pineapple Pretzel Dessert
This dessert combines sweet and salty and is great for cookouts and any holidays coming up throughout the summer.
For this recipe, you’ll need 2 1/2 cups of crushed pretzels that are crushed into small pieces, 2/3 cup of brown sugar, 2 tablespoons of flour, 1 1/2 sticks of melted butter, 1 (8 ounces) package of softened cream cheese, 2 teaspoons of vanilla, 3/4 cup of powdered sugar, 1 (8 ounces) container of whipped topping, 1 (21 ounces) can of pineapple pie filling and 1 (15 ounces) can of drained crushed pineapple.
To start, preheat the oven to 375°. In a medium bowl, stir together the pretzels, brown sugar and flour. Then, add the melted butter and, until it’s combined, set aside the other ½ cup. Evenly spread the mixture into the bottom of a 9×13-inch baking dish sprayed with non-stick cooking spray. Bake for 10 minutes, remove and cool it completely.
Using an electric mixer, beat cream cheese, vanilla, and powdered sugar in a medium bowl until smooth for 2-3 minutes then add the powdered sugar and fold in the whipped topping. Once the crust has cooled completely, spread the cream cheese mixture over the pretzel layer.
Finally, top the cream cheese layer with pineapple pie filling and spread evenly, then evenly place crushed pineapple over top and top that with the remaining pretzel mixture. Then, cover it and refrigerate for 4 hours or overnight.
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Pineapple Pretzel Dessert
Ingredients
Crust
- 2 1/2 cups crushed pretzels crushed into small pieces
- 2/3 cup brown sugar
- 2 tbsp. flour
- 1 1/2 sticks butter melted
Cream Cheese Mixture
- 1 8 oz. package of cream cheese softened
- 2 tsp. vanilla
- 3/4 cup powdered sugar
- 1 8 oz. container whipped topping
Pineapple Topping
- 1 21 oz. can pineapple pie filling
- 1 15 oz. can crushed pineapple drained
Instructions
- Preheat the oven to 375°. In a medium bowl, stir together pretzels, brown sugar and flour. Add melted butter and, until combined, set aside ½ cup. Evenly spread the mixture into the bottom of a 9x13-inch baking dish sprayed with non-stick cooking spray. Bake for 10 minutes, remove and cool completely.
- In a medium bowl, using an electric mixer, beat cream cheese, vanilla and powdered sugar until smooth for 2-3 minutes until smooth then add powdered sugar, and fold in whipped topping. Once the crust has cooled completely, spread cream cheese mixture over the pretzel layer.
- Top cream cheese layer with pineapple pie filling and spread evenly, evenly place crushed pineapple over top and top with remaining pretzel mixture. Cover and refrigerate for 4 hours or overnight.
