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–+ servings
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

by Dragana Raosavljev
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. 
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Course Easter Recipes
Cuisine American
Servings 12
Calories 486

Ingredients
  

CRUST

  • 2 ½ cups crushed pretzel
  • 1 cup unsalted butter melted
  • ¼ 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
  • ½ teaspoon vanilla extract
  • 16 ounces cool whip

FOR GARNISH

  • Pineapple chunks - optional
  • Crushed pretzels - optional

Instructions
 

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 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:

  • 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 Jell-O mix and mix until the Jell-O dissolved. 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 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:

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

Serving: 1gCalories: 486kcalCarbohydrates: 50gProtein: 3gFat: 32gSaturated Fat: 22gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 236mgFiber: 1gSugar: 36g
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