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

ANTIPASTO BAKE

If you like Antipasto Platters and all things Italian, then this recipe is for you. My boys were even talking about it the next day: "What was that thing you made last night? It was really good!" It is so easy too so it was a Whammy of a Win Win for us all.

It is also really festive looking and is perfect for this time of year when you want something really yummy but are short on time or you're busy dipping buckeye balls in chocolate and need something to throw in the oven quick while your dipping over the stove.
Yum  

What you'll need

ANTIPASTO BAKE

Ingredients:
1/4 pound salami
1/4 pound ham
1/4 pound pepperoni or one small package
8 sliced Swiss cheese
8 slices Provolone cheese
1 jar roasted red peppers, drained and sliced
2 cans crescent rolls
3 eggs
3 Tablespoons grated Parmesan cheese
1/2 teaspoon ground pepper 


Directions:
Preheat the oven to 350 degrees. Line a 9x13 inch pan with one of he cans of crescent rolls. Layer meats, sliced cheeses and red peppers on top of the dough. In a medium bowl, beat the eggs slightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the 2nd can of crescents and place over the top of the peppers. Brush with the remaining egg mixture. Cove with aluminum foil. Bake for 25 minutes, remove foil and bake another 15-20 minutes, or until dough is fluffy and golden brown. Let sit about 10 minutes and then cut into squares. Enjoy!!

Bakes up so very yummy and cuts in great little squares. You could cut these even smaller and use for an appetizer tray.

XOXO
Linking this with Weekend Potluck // Meal Plan Monday