Pineapple Pretzel Salad Recipe

slice of pineapple pretzel salad with a bite missing

Pineapple Pretzel Salad Recipe

This easy Pineapple Pretzel Salad is crunchy, creamy, sweet, and tart all at once. A Southern favorite that works as a side dish or dessert for any gathering.

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 10

Chill: 4

Total Time: 4 20

Servings:

Author: Jennifer Stewart

Ingredients

Crust

2 ½ cups crushed pretzels roughly 4-5 cups of pretzel sticks before crushing
4 ounces butter melted
4 tablespoons sugar

Filling

12 ounces cream cheese softened
16 ounces frozen whipped topping thawed
¾ cup sugar

Topping

6 ounces pineapple jello powder
20 ounces crushed pineapple in water drained
20 ounces crushed pineapple in syrup not drained
1 cup boiling water

Instructions

Preheat the oven to 350F.
In a mixing bowl, combine the crushed pretzels, sugar, and melted butter. Stir to combine and evenly coat the pretzels with the melted butter.
Press the mixture into a 9×13 baking dish.
Bake at 350F for 10 minutes to get it crispy. Remove from the oven and cool completely.
In a large mixing bowl, combine the softened cream cheese and sugar.
Fold in the whipping topping by hand with a spatula. This keeps you from overmixing the whipped topping and causing it to separate.
Spread the cream cheese mixture over the baked pretzel crush into an even layer. Place in the fridge while you make the fruit topping.
Drain the crushed pineapple(the one with water)
Bring the water to a boil and stir in the jello mixture to dissolve it.
Stir in the drained crushed pineapple and the can of crushed pineapple in syrup.
Stir to combine.
Pour over the cream cheese mixture and spread into an even layer.
Cover tightly with plastic wrap and refrigerate for at least 4 hours or until the top jello layer is set. Overnight is best so everything is chilled.
Cut into squares and serve.

Notes

Crush the pretzels in a bag with a rolling pin so you can control the size. Too large and the crust falls apart, too fine and you lose the crunch.
Run a fork over the cream cheese layer before adding the jello so the layers grip and do not slide.
Chill the cream cheese layer while you make the jello topping.
Seal the cream cheese layer all the way to the edges so the crust stays crisp longer.
Clean your knife between cuts to keep the squares looking pretty.

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