Description
A delightful combination of sweet, salty, and creamy flavors, this Pineapple Pretzel Salad is the perfect treat for any occasion. With a buttery pretzel crust, creamy filling, and pineapple topping, it’s a crowd-pleasing dessert.
Ingredients
Scale
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For the Pretzel Crust:
- 2 cups (200g) crushed pretzels
- 3/4 cup (170g) unsalted butter (melted)
- 3 tbsp granulated sugar
For the Creamy Layer:
- 1 (8 oz) package cream cheese (softened)
- 1 cup (200g) granulated sugar
- 1 (8 oz) container whipped topping (like Cool Whip)
For the Pineapple Layer:
- 1 (20 oz) can crushed pineapple (undrained)
- 1 (3.4 oz) package instant vanilla pudding mix
Instructions
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Make the Pretzel Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the crushed pretzels, melted butter, and sugar until combined.
- Press the mixture into the bottom of a 9×13-inch baking dish.
- Bake for 10 minutes, then let cool completely.
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Prepare the Creamy Layer:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Fold in the whipped topping until well combined.
- Spread the mixture evenly over the cooled pretzel crust.
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Make the Pineapple Layer:
- In a medium bowl, mix the crushed pineapple (with juice) and instant vanilla pudding mix until thickened.
- Spread the pineapple mixture over the creamy layer.
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Chill and Serve:
- Refrigerate for at least 2 hours to set.
- Slice and serve chilled.
Notes
- Make sure to let the crust cool completely before adding the cream cheese mixture to prevent it from melting.
- You can substitute fresh pineapple, but using canned pineapple helps achieve the ideal texture and flavor for this recipe.
- This salad can be made a day ahead, allowing the flavors to meld together for a richer taste.
Nutrition
- Serving Size: 1 slice (approx 1/12th of the dish)
- Calories: 250
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg