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If you’re looking for a fun new treat we have just the recipe! This Pineapple Pretzel Delight is the perfect combination of sweet and salty, and it comes together in a flash. The rich and creamy base is balanced beautifully with the crunchy pretzel and pecan topping so there’s plenty of texture in every bite. Take your taste buds on a trip to the tropics and give this new treat a try!
Instant pudding makes the filling a breeze to whip up. We’d recommend going with vanilla or cheesecake flavored pudding mix, but you could always get creative with other options. Cream cheese and cool whip bump the creaminess all the way up, and a hefty two cans of crushed pineapple ensure that there will be plenty of tang in every bite. The filling is spread in the dish first, then a layer of additional cool whip, and finally the crunchy pretzel topping.
This treat is best served chilled so keep it in the fridge right up until serving time. It would make the perfect dessert for a Hawaiian themed get together or summer pool party, but folks are sure to love it all year long. Top every serving with a slice of pineapple for an extra festive touch!
Pineapple Pretzel Delight
Yield(s): Serves 12
10m prep time
8m cook time
you're making mealtime meaningful.
Ingredients
- 1 ½ cups crushed pretzel pieces
- ½ cup roughly chopped pecans
- ½ cup butter, melted
- 1/2 cup brown sugar
- 1 (8 oz) package cream cheese, softened
- ½ cup granulated sugar
- 1 (3.4 oz) box instant pudding, vanilla or cheesecake flavor
- 2 cup cold milk
- 2 (8 oz) tubs cool whip
- 2 (20 oz) cans crushed pineapple, drained
Preparation
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine pretzel pieces, pecans, melted butter, and brown sugar in a large bowl and mix until well combined.
- Pour pretzel mixture onto the prepared baking sheet and spread into an even layer. Bake for 7-9 minutes, then allow to fully cool.
- In a large mixing bowl, beat cream cheese until smooth. Add in pudding mix, milk, and sugar. Continue mixing until mixture thickens.
- Fold in 1 tub of cool whip and both cans of drained pineapple, then spread cream mixture in a 9x13-inch pan.
- Spread the remaining tub of cool whip over the top, then sprinkle with the pretzel mixture.
- Chill until ready to serve and garnish with additional pineapple if desired.
Recipe adapted from Soufflebombay.com