Pineapple Pretzel Salad: Sweet, Salty, and Oh-So-Delicious!
Looking for a fun and unique dessert? This Pineapple Pretzel Salad combines the best of both worlds—salty pretzels, creamy cheese, and tangy pineapple gelatin for the perfect balance of flavors! Perfect for holiday gatherings or any time you’re craving a dessert that’s as irresistible as it is refreshing
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes (includes chilling)
- Yield: 12 servings (3 slices x 4 slices) 1x
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2½ cups crushed pretzels (5 cups of whole pretzels)
- ½ cup granulated sugar (for the crust)
- ¾ cup salted sweet cream butter, melted
- 12 ounces cream cheese, softened
- 2 teaspoons pure vanilla extract
- 12 ounces whipped topping, thawed
- 1 cup boiling water
- 40 ounces (2 20-ounce cans) crushed pineapple in 100% pineapple juice
- 6 ounces (2 3-ounce boxes) pineapple gelatin mix
- Optional: 20-ounce can pineapple chunks (for garnish)
Instructions
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the crushed pretzels and ½ cup granulated sugar. Stir to combine, then add the melted butter and mix to coat the pretzels. Press the mixture evenly into the bottom of the prepared baking dish.
- Bake for 10 minutes. Allow the pretzel crust to cool completely.
- In a stand mixer or large mixing bowl, beat the cream cheese on medium-high speed for 1-1½ minutes until smooth and lump-free.
- Add the remaining ¾ cup granulated sugar and vanilla extract, then continue to beat for another 1-1½ minutes.
- Fold in the thawed whipped topping.
- Spread the cream cheese mixture evenly over the cooled pretzel crust using an offset spatula, ensuring the mixture forms a small ledge along the edges to create a barrier.
- Drain the juice from 1 can of crushed pineapple. Combine the boiling water and gelatin in a medium bowl and stir until dissolved.
- Add both cans of crushed pineapple—one drained, the other with juice—into the gelatin mixture. Chill for 15-20 minutes until the gelatin thickens slightly but hasn’t set.
- Carefully spoon the gelatin mixture over the cream cheese layer, ensuring it doesn’t spill over the edges.
- Cover and refrigerate for at least 4 hours, or until the salad is set.
- Slice into squares (3 slices x 4 slices). Garnish with a spoonful of whipped topping and a piece of drained pineapple chunk, if desired.
Notes
- If you prefer a thicker crust, you can adjust the amount of pretzels and butter.
- For an extra decorative touch, garnish with more pineapple chunks before serving.
- This salad is best when chilled overnight for an even firmer set.
Nutrition
- Serving Size: 1 square
- Calories: 300 kcal
- Sugar: 28g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg