Pineapple Pretzel Salad
Pineapple Pretzel Salad is a sweet, salty, creamy make-ahead dessert with a buttery pretzel crust, fluffy cream cheese filling, and bright pineapple Jello topping. It slices into cheerful squares that are perfect for sharing.
Ingredients
- 5 cups mini pretzels crushed, making about 2 cups crushed pretzels
- 1 cup granulated sugar divided
- 3/4 cup unsalted butter melted
- 12 ounces cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 16 ounces whipped topping, such as Cool Whip thawed; use 12 ounces in the filling and reserve the rest for topping
- 1 cup boiling water
- 40 ounces crushed pineapple in 100% juice or 2 (20-ounce) cans; drain one can and use the other with its juice
- 6 ounces pineapple Jello or 2 (3-ounce) boxes
- 1 small can pineapple chunks optional, for garnish
Instructions
- Preheat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Put the crushed pretzels in a medium bowl, stir in 1/2 cup of the sugar, then pour in the melted butter and mix until the pretzel crumbs are fully coated.
- Press the pretzel mixture firmly and evenly into the bottom of the prepared baking dish, using the bottom of a measuring cup to pack it down well.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool completely before adding the cream cheese layer.
- While the crust cools, beat the softened cream cheese in a large mixing bowl until smooth and lump-free, then add the remaining 1/2 cup sugar and vanilla and beat for about another minute.
- Fold 12 ounces of the thawed whipped topping into the cream cheese mixture until creamy and fluffy.
- Spread the cream cheese mixture over the cooled pretzel crust all the way to the edges and slightly up the sides of the pan to seal the crust from the pineapple layer.
- In a large bowl, pour the boiling water over both boxes of pineapple Jello and stir until fully dissolved, then add the drained pineapple from one can and the second can with its juice and stir together.
- Chill the pineapple Jello mixture for about 20 minutes, until it is nearly cool and just beginning to thicken but still pourable.
- Pour the cooled, slightly thickened pineapple mixture evenly over the cream cheese layer, cover the dish with plastic wrap, and refrigerate for at least 4 hours until the Jello layer is fully set.
- Cut into 12 squares and, if desired, add a dollop of the reserved whipped topping and a pineapple chunk to each serving.
Notes
Keep pineapple pretzel salad covered in the refrigerator for up to 4 days. Do not reheat. The crust is best on the first day and still good on the second, but it will soften by day three or four. If serving for company, make it the night before or early in the morning and add the reserved whipped topping and pineapple chunks right before serving.
Nutrition
Calories: 575kcal
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