It would make the perfect dessert for a Hawaiian themed get together or summer pool party
This no-bake dessert combines sweet and salty flavors for a delightful treat. The crunchy pretzel base contrasts perfectly with the creamy pineapple filling.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Crushed pretzel pieces | 1 ½ cups |
| Chopped pecans | ½ cup |
| Butter, melted | ½ cup |
| Brown sugar | ½ cup |
| Cream cheese, softened | 1 (8 oz) package |
| Granulated sugar | ½ cup |
| Instant pudding mix (vanilla or cheesecake) | 1 (3.4 oz) box |
| Cold milk | 2 cups |
| Cool whip | 2 (8 oz) tubs |
| Crushed pineapple, drained | 2 (20 oz) cans |
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the pretzel crust: Combine pretzels, pecans, melted butter, and brown sugar in a large bowl. Mix until well combined. Spread evenly on the prepared baking sheet. Bake for 7-9 minutes, then let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add pudding mix, milk, and granulated sugar. Beat until thickened. Gently fold in 1 tub of Cool Whip and both cans of drained pineapple.
- Assemble the dessert: Spread the cream mixture into a 9×13 inch pan. Top with the remaining tub of Cool Whip. Crumble the cooled pretzel mixture over the top.
- Chill: Refrigerate until ready to serve. Garnish with additional pineapple if desired.
