Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Combine pretzel pieces, pecans, melted butter, and brown sugar in a large bowl and mix until well combined.
Pour pretzel mixture onto the prepared baking sheet and spread into an even layer. Bake for 7-9 minutes, then allow to fully cool.
In a large mixing bowl, beat cream cheese until smooth. Add in pudding mix, milk, and sugar. Continue mixing until mixture thickens.
Fold in 1 tub of cool whip and both cans of drained pineapple, then spread cream mixture in a 9×13-inch pan.
Spread the remaining tub of cool whip over the top, then sprinkle with the pretzel mixture.
Chill until ready to serve and garnish with additional pineapple if desired.
Blueberry Muffin Cookies – all your favorite flavors of a buttery blueberry muffin in the form of cookies.
These babies are the best to make for a game night or Sunday football session!
Irresistible Baked Apple Fritters: A Favorite for All Occasions
No Bake Coconut Cream Pie
CHEESE CAKE WITH ARÁNDANOS
Create a Potent Homemade Natural Antibiotic with Apple Cider Vinegar, Ginger, Turmeric, Garlic, Horseradish, and Honey
