PINEAPPLE PRETZEL FLUFF DESSERT

I have to admit something; I'm a terrible, deprive my kids of dessert, kind a mother! In my defense, they did have a Reese's Peanut Butter Cake to devour, however as the first bite of the pineapple pretzel fluff was in my mouth, I knew it had to be all mine!!! 

Guilt soon crept in and the horrific caloric intake of indulging in the whole pan so I shared with hubs & took a few pieces to work. The next night when Mr. Nine saw me eating it outta the pan, he grabbed a fork and started eating it too with both of us oohing and ahhing the whole time. It's THAT GOOD!!! Yum  

Getting rid of leftover pretzel sticks is what prompted this dessert and I will be making this a lot! Maybe next time, I'll share with the kids, lol.
This recipe has quickly became the most requested and most popular of
my food posts here on the blog and yes, since my first time making this, I have since shared with the kids, ha.

What you'll need

PINEAPPLE PRETZEL FLUFF DESSERT

INGREDIENTS

3/4 -1 cup crushed pretzels
1/3 cup white sugar

1/2 cup butter, melted

1 (8oz) pkg cream cheese (If you want it a little thicker, you can use even another brick of cream cheese)

1 (8oz) tub cool whip

1/3 cup sugar

1 teaspoon vanilla extract

1 (20 oz) can crushed pineapple in its own juice, juice drained and reserved

2 Tbsp cornstarch

1/4 cup sugar

DIRECTIONS

Preheat oven to 350 degrees. Mix melted butter, pretzels and sugar in a medium bowl, press into a 11x7 pan (you can use a 9x9) Bake crust for 8 minutes, remove and cool. Mix cream cheese, sugar and vanilla until smooth. Fold in cool whip and spread over cooled crust. In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice and bring to a boil over medium heat. Cook, stirring constantly, until thickened, about 5 minutes. Stir in crushed pineapple. Spread over whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

HAPPY TASTY TUESDAY!!

Linking up with  Metamorphosis Monday // 
xoxo