Description
This Pineapple Pretzel Salad is the perfect blend of sweet, salty, and creamy! With a buttery pretzel crust, tangy cream cheese filling, and refreshing pineapple topping, it’s a unique and delicious dessert or side dish!
Ingredients
Scale
For the crust:
- 2 cups pretzel crumbs (about 2 cups crushed pretzels)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the cream cheese layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
For the topping:
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup granulated sugar
- 1 package (3 oz) strawberry gelatin (or any flavor you prefer)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine pretzel crumbs, melted butter, and 1/4 cup sugar. Stir until well combined.
- Press the pretzel mixture into the bottom of a 9×13-inch baking dish to form a crust.
- Bake the pretzel crust for 10 minutes, then remove from the oven and let it cool completely.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth.
- Fold in the whipped topping until fully combined.
- Spread the cream cheese mixture over the cooled pretzel crust.
- In another bowl, combine the drained pineapple with sugar and strawberry gelatin. Stir to mix.
- Spread the pineapple mixture evenly over the cream cheese layer.
- Refrigerate the salad for at least 2-3 hours, or until the layers have set.
- Serve chilled and enjoy!
Notes
- You can use any type of gelatin (like raspberry or orange) if you prefer a different flavor.
- If you want to make this ahead, it can be stored in the fridge for up to 3 days.
- For a twist, you can add chopped fruit, like strawberries, to the topping for extra flavor and color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12th of the recipe
- Calories: 250
- Sugar: 22
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg