I love pretzels, either by themselves, dipped in ranch dressing or mustard, or covered in chocolate. So incorporating them into a dessert idea wasn’t hard. I wanted something light but crunchy, sweet but salty.
The hard part was finding a substitute for whipped cream here in Mexico. I found a product at Ley Express called Chantilly in the dairy case. I was skeptical as all the cartons were mushed in and I had no idea what to expect on the inside. I was pleasantly surprised as inside the carton was the Mexican version of Cool Whip. Chantilly cream contains powdered sugar and a touch of vanilla, so it’s sweeter than regular whipped cream. I’m not a fan of Cool Whip, so how do I now make this a heavier texture and less sweet? Well, how about mixing it with cream cheese?
1 cup coarsely crushed pretzels
1/2 cup melted butter
1/2 cup sugar
1 package softened cream cheese
1 large can pineapple rings (drained of juice), cubed
1 carton Chantilly whipped topping
Combine the pretzels, butter and sugar. Sprinkle in a layer into a 13″ x 9″ baking pan. Bake at 400 degrees for 7 minutes. Cool then break into small pieces.
In a large bowl, beat cream cheese and 1/4 cup pineapple juice with a fork until smooth. Fold in pineapple cubes and 3/4 tub of the whipped topping and chill.
When ready to serve, stir crushed up pretzel mixture into pineapple mixture. Scoop into a pretty glass or bowl and top with toasted coconut (available at Moy in Guaymas). Enjoy!
by Shelly Johnson