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.
Hazelnut cream cookies: the recipe for sweets to serve with tea or fruit juice
Cheesy Taco Mashed Potatoes
Casserole Cake Without Wheat Flour: A Deliciously Gluten-Free Delight
The trick to cleaning the oven “effortlessly”. Even the burned fat disappears
The Lemon Juice Trick to Revive and Bloom Your Orchids
My Entitled Neighbor Forced Me to Take down My Old Fence – How Karma Got Her Back Is Unbelievable
Fudgey Brownie Bread
2 BALLS OF ALUMINUM FOIL IN THE CLOSET, YOU CAN’T IMAGINE WHAT HAPPENS TO THE CLOTHES: INCREDIBLE
Cranberry, Orange and Pecan Muffins
