Go Back
–+ servings
Pineapple Pretzel Salad

Pineapple Pretzel Salad: A Sweet and Salty Delight!

Pineapple Pretzel Salad is a whimsical dessert that combines crunchy pretzels, creamy filling, and vibrant pineapple jello for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 6 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Crushed Pretzels substitute with gluten-free pretzels for a gluten-free option
  • ½ cup Granulated Sugar use coconut sugar for a less processed option
  • ½ cup Melted Butter swap with coconut oil for a dairy-free version
For the Creamy Filling
  • 8 oz Cream Cheese use low-fat cream cheese for a lighter option
  • 1 tsp Vanilla Extract use almond extract for a slightly different profile
  • 1 cup Whipped Cream (thawed) opt for dairy-free whipped cream if needed
For the Jello Layer
  • 1 pkg Pineapple Jello can substitute with any fruit-flavored gelatin
  • 1 cup Crushed Pineapple use fresh pineapple, finely chopped, if preferred; adjust moisture accordingly

Equipment

  • mixing bowl
  • Electric mixer
  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) to prepare for the crust of the Pineapple Pretzel Salad.
  2. In a mixing bowl, combine the crushed pretzels and ½ cup of granulated sugar. Pour in the melted butter and mix until the pretzels are fully coated.
  3. Press the pretzel mixture firmly into the bottom of a 9x13 baking dish and bake in your preheated oven for 10 minutes until lightly browned.
  4. In a large bowl, beat the softened cream cheese until smooth. Gradually mix in ¾ cup of sugar and 1 tsp vanilla extract until fully combined.
  5. Carefully fold in the thawed whipped cream into the cream cheese mixture until well incorporated.
  6. Spread the cream cheese mixture evenly over the cooled pretzel crust.
  7. Dissolve the pineapple jello in 2 cups of boiling water, stirring until fully dissolved. Mix in the drained crushed pineapple.
  8. Pour the jello mixture over the cream cheese layer, spreading it evenly, and refrigerate for at least 4 hours to chill.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 4mg

Notes

Crust should cool thoroughly to maintain crispiness. Allow the salad to chill for at least 4 hours for the best results.

Tried this recipe?

Let us know how it was!