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Pineapple Pretzel Salad

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Categories Easter Recipes, Mother's Day Recipes

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Pineapple Pretzel Salad – with crunchy pretzel crust, creamy filling made of cream cheese and cool whip, with refreshing pineapple layer on top is easy to prepare and so tasty. The combination of sweet and salty, crunchy and creamy and tropical taste best describe this unique salad, perfect for potlucks or holidays.

Pineapple Pretzel Salad - with crunchy pretzel crust, creamy filling made of cream cheese and cool whip, with refreshing pineapple layer on top is easy to prepare and so tasty. The combination of sweet and salty, crunchy and creamy and tropical taste best describe this unique salad, perfect for potlucks or holidays.

Pineapple Pretzel Salad

Easter  2024 is coming… Have you given any thought about what to prepare? Pineapple Pretzel Salad is my choice. It can also be prepared for 4th July, Thanksgiving Day and Christmas – for all holidays and gatherings throughout the year. 

What is a pretzel salad? It’s actually a side dish but it can also be served as a dessert. It’s a layered salad with a crust made of crushed pretzels, sugar and butter, cheesecake layer made of cream cheese, sugar, powdered sugar, vanilla and cool whip and fruit topping made of crushed pineapple and pineapple Jell-O. Three layers, three different flavors and textures that match perfectly. 

Pineapple Pretzel Salad - with crunchy pretzel crust, creamy filling made of cream cheese and cool whip, with refreshing pineapple layer on top is easy to prepare and so tasty. The combination of sweet and salty, crunchy and creamy and tropical taste best describe this unique salad, perfect for potlucks or holidays.

Pineapple Pretzel Dessert Salad

Cool, refreshing and very tasty, perfect for summer gatherings. If you want to replace classical Strawberry Pretzel Salad with something new, Pineapple Pretzel Salad is perfect. It’s similar, yet new and different. 

o make the crust: Preheat the oven to 350 F ( 176 C). Crush pretzels in a food processor or a zip lock bag using a rolling pin. Combine crushed pretzels, melted butter and sugar and spread it in an ungreased 9X13 inch pan, pressing lightly. Bake for 10 minutes. Leave at room temperature to cool completely.

To make the crust

Necessary ingredients for this delicious Pineapple Pretzel Salad:

  • Crushed pretzels
  • Unsalted butter
  • Granulated sugar
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Cool whip
  • Crushed pineapple 
  • Pineapple Jell-O mix
  • Boiling water
  • Crushed ice

You will find the amount of ingredients and preparation details at the bottom of the post in the recipe card.

To make the topping: put the crushed pineapple in a strainer and squeeze out the excess liquid with spatula. Set aside. In a heatproof bowl, add boiling water and jello mix and mix until the jello melts. Add crushed ice and mix until the ice is dissolved. Then add the drained pineapple and stir well. Put it in the refrigerator while you make the cheesecake filling.

To make the pineapple topping

To make the cheesecake filling: In a large bowl, beat the cream cheese, vanilla and powdered sugar with an electric mixer on low speed until smooth. Using a rubber spatula, fold in whipped topping.

To make the cheesecake filling

Tips and tricks:

Make sure to bake the pretzel crust for 10 minutes. It’s perfect timing for this recipe, although it may seem that it isn’t baked enough. If you bake it longer, it ‘ll get stuck to the pan. 

Use salty pretzels to get a perfect combination of salty and sweet in this recipe.

Use room temperature softened cream cheese, it will be easier to whip it more easily and without lumps.

To make the cheesecake filling: In a large bowl, beat the cream cheese, vanilla and powdered sugar with an electric mixer on low speed until smooth. Using a rubber spatula, fold in whipped topping. Spread the cheesecake filling over the cooled crust, then spread the pineapple topping evenly over the filling.

Spread the cheesecake filling over the crust, then spread the pineapple topping over the filling

Can I prepare it ahead of time? Yes, you can prepare it a few days before serving.

How to store this salad? Wrap and refrigerate for 4-5 days. 

Can I freeze it? No. If you do, the Jell-O will become liquid when thawed.

Pineapple Pretzel Salad - with crunchy pretzel crust, creamy filling made of cream cheese and cool whip, with refreshing pineapple layer on top is easy to prepare and so tasty. The combination of sweet and salty, crunchy and creamy and tropical taste best describe this unique salad, perfect for potlucks or holidays.

Pineapple Pretzel Salad recipe

If you like pineapple PINEAPPLE DREAM DESSERT it is perfect for you. Easter is near. If you’re still thinking about what to prepare for this special day, you can surely find something here NO BAKE PINEAPPLE CAKE.

This light sweet and salty refreshing salad is a perfect treat for all fans of tropical fruit flavors. Get busy, this salad is quick and easy to make and you can slowly enjoy its incredible taste.

Pineapple Pretzel Salad - with crunchy pretzel crust, creamy filling made of cream cheese and cool whip, with refreshing pineapple layer on top is easy to prepare and so tasty. The combination of sweet and salty, crunchy and creamy and tropical taste best describe this unique salad, perfect for potlucks or holidays.

Pineapple Pretzel Salad Potluck

Pineapple Pretzel Salad - with crunchy pretzel crust, creamy filling made of cream cheese and cool whip, with refreshing pineapple layer on top is easy to prepare and so tasty. The combination of sweet and salty, crunchy and creamy and tropical taste best describe this unique salad, perfect for potlucks or holidays.

Pineapple Pretzel Salad

Yield: 12
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4 hours
Total Time: 4 hours 30 minutes

Pineapple Pretzel Salad – with crunchy pretzel crust, creamy filling made of cream cheese and cool whip, with refreshing pineapple layer on top is easy to prepare and so tasty. 

Ingredients

CRUST

  • 2 1/2 cups crushed pretzel
  • 1 cup unsalted butter, melted
  • 1/4 cup granulated sugar

PINEAPPLE TOPPING

  • 2 cans crushed pineapple in syrup - 20 ounces cans
  • 6 ounces pineapple Jell-O mix
  • 1 cup boiling water
  • 1 cup crushed ice

CHEESECAKE FILLING

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 16 ounces cool whip

FOR GARNISH

  • Pineapple chunks - optional
  • Crushed pretzels - optional

Instructions

To make the crust: 

  1. Preheat the oven to 350 F ( 176 C).  Crush pretzels in a food processor or a zip lock bag using a rolling pin.
  2. Combine crushed pretzels, melted butter and sugar and spread it in an ungreased 9X13 inch pan, pressing  lightly.
  3. Bake for 10 minutes. Leave at room temperature to cool completely. 

To make the crust: Preheat the oven to 350 F ( 176 C). Crush pretzels in a food processor or a zip lock bag using a rolling pin. Combine crushed pretzels, melted butter and sugar and spread it in an ungreased 9X13 inch pan, pressing lightly. Bake for 10 minutes. Leave at room temperature to cool completely.

To make the topping:

  1. Put the crushed pineapple in a strainer and squeeze out the excess liquid with spatula. Set aside.
  2. In a heatproof bowl, add boiling water and Jell-O mix and mix until the Jell-O dissolved. Add crushed ice and mix until the ice is dissolved.
  3. Then add the drained pineapple and stir well. Put it  in the refrigerator while you make the cheesecake filling. 

To make the topping: put the crushed pineapple in a strainer and squeeze out the excess liquid with spatula. Set aside. In a heatproof bowl, add boiling water and jello mix and mix until the jello melts. Add crushed ice and mix until the ice is dissolved. Then add the drained pineapple and stir well. Put it in the refrigerator while you make the cheesecake filling.

To make the cheesecake filling:

  1. In a large bowl, beat the cream cheese, vanilla and powdered sugar with an electric mixer on low speed until smooth. Using a rubber spatula, fold in cool whip.

To make the cheesecake filling: In a large bowl, beat the cream cheese, vanilla and powdered sugar with an electric mixer on low speed until smooth. Using a rubber spatula, fold in whipped topping.

  1. Spread the cheesecake filling over the cooled crust, then spread the pineapple topping evenly over the filling.
  2. Wrap and chill for 4-6 hours or until it sets. Decorate with pineapple slices and crushed pretzels before serving. 

Spread the cheesecake filling over the cooled crust, then spread the pineapple topping evenly over the filling.

Notes

  • Make sure to bake the pretzel crust for 10 minutes. It's perfect timing for this recipe, although it may seem that it isn’t baked enough. If you bake it longer, it ‘ll get stuck to the pan. 
  • Use salty pretzels to get a perfect combination of salty and sweet in this recipe.
  • Use room temperature softened cream cheese, it will be easier to whip it more easily and without lumps.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 486Total Fat: 32gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 60mgSodium: 236mgCarbohydrates: 50gFiber: 1gSugar: 36gProtein: 3g

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© Draganas Sweet Spicy Kitchen
Cuisine: American / Category: Easter Recipes

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