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.
Bleach, forget it: laundries use this ingredient | Very white cloths
HOMEMADE CHICKEN POT PIE
SAUSAGE, EGG & CREAM CHEESE HASH BROWN BREAKFAST CASSEROLE
How cool! I just need a banana peel to say goodbye to ants. It’s a simple and natural solution that sparks a lot of curiosity.
Clean and shiny tiles: this is how you get them
SKINNY CHICKEN BROCCOLI CASSEROLE
