Layered Pineapple Pretzel Dessert
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  1. #1
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    Default Layered Pineapple Pretzel Dessert



    Layered Pineapple Pretzel Dessert

    2 cups pretzels, crushed
    1 cup butter, melted
    1 (8-ounce) package cream cheese
    1 cup granulated sugar
    1 (8-ounce) container frozen whipped topping, thawed
    2 (20-ounce) cans crushed pineapple (reserve juices--will equal just shy of 2 cups of juice)
    2 (3.4-ounce) packages instant vanilla-pudding mix
    1 (20-ounce) can pineapple rings, optional
    1 (12-ounce) jar maraschino cherries, optional

    Preheat oven to 350 F. Place crushed pretzels in the bottom of a 9-by-13-inch baking dish. Evenly pour melted butter over entire top of crushed pretzels. Set aside to cool. Bake for 10 minutes. Cool. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled pretzel crust. Combine reserved pineapple juice and pudding mixes. Mix in crushed pineapple. Spread over whipped topping layer. Refrigerate until ready to serve. Optional: Garnish with pineapple rings and maraschino cherries placed in the center.

    Pineapple pretzel dessert tutorial
    Make sure your oven is preheated to 350 degrees F.


    Using a rolling pin, I crush my pretzels in a zipper lock plastic baggie.



    My pretzels are in the baking pan. I melt 2 sticks of butter in a glass measuring cup in the microwave. And I slowly pour melted butter over the crushed pretzels. I let it cool. Meanwhile my oven is preheating.



    Without grabbing a handful of pretzels to munch on, I place my pretzel crust into the oven.



    I place my block of cream cheese into my mixer.



    I add my cup of sugar.



    I cream the sugar and cream cheese together.



    I didn't feel like grabbing a rubber spatula to fold the whipped topping in. So I just tossed it into the mixing bowl.


    And on low speed, I mixed.



    And mixed more until combined. Looks good huh? It needed a taste test. yum. One more taste. Perfecto.



    I remove the pretzel crust from the oven and let it cool. Confession time. I could have crushed the pretzels better. But I made this at 1am. My husband tried to stay up to taste it. He'll have to wait until tomorrow.



    I drain my pineapple juice from 1 can. I set the drained pineapple left in the can aside for a moment. I then decide to add the drained juice from the second can of pineapple, so I don't waste it. But this means I need to add another box of pudding, so it's thick enough. So just under 2 cups of drained juice added to two packages of pudding. If you want, you can use the drained juice from 1 can of pineapple and you'll still drain the juice from the 2nd can of pineapple, but it won't be used in the recipe. So, you either want just shy of 1 cup of juice, two cans of drained pineapple, 1 box of pudding. OR you can use like I did in this tutorial and drain the juice of both cans of pineapple, which gives just under 2 cups of pineapple juice and combine that with 2 boxes of pudding. Clear as mud?



    I add my 2 boxes of instant pudding mix to the almost 2 cups of drained pineapple juice. I whisk to combine it.



    I add my 2 cans of crushed pineapple that is left in the cans to the pudding mixture. And I whisk it together. It's going to have a custard like consistency. I set the bowl aside.



    I resist eating the pineapple pudding mixture. I add the cream cheese mixture to the top of the cooled pretzel crust. I just sorta dollop it evenly on the top.



    Then I evenly spread the cream cheese mixture. And lick the spoon and scrape the bowl and lick the spoon again like I haven't eaten in a month. Then quick look to see if my husband saw me. Nope. He's sleeping.



    I spread the pineapple mixture on top.

    Then I garnish with pineapple rings and cherries.

    Note to newspaper column readers. The recipe printed in the paper said 2 cans of pineapple and reserved juice from one can and one package of pudding. This would leave an extra cup of drained juice that you can drink or save for whatever reason. You drain both cans. To clarify, it can be made with 2 cans of drained pineapple and one slightly less than 1 cup of pineapple juice that you drained. I didn't want to waste a cup of juice in this tutorial, so I mixed drained juice from two cans of pineapple and two pudding mixes. I updated my changes in the recipe up above to match what I did. Some column readers didn't have any directions for where the drained pineapple was added. My apologies. The crushed pineapple is added after the juice and pudding mix are combined. I hope this clears that up.


  2. #2
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    Wow. This looks FANTASTIC. My husband and I both LOVE pineapple. I'll have to make this.

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