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A salty pretzel crust, tangy cream cheese filling, and tart pineapple combine to make this Pineapple Pretzel Salad. It’s a fun, tropical twist on a classic and is so easy to prepare.
Pretzel salad is an old-fashioned dessert that I remember my mom making when I was a kid. But despite the name, it’s not actually a salad. It’s a yummy dessert made with a pretzel crust, cream cheese filling, and jello. While strawberry pretzel salad may be the most popular variation, I love experimenting with other flavors like raspberry pretzel salad and this pineapple pretzel salad.
The main difference is the jello flavor. In this pineapple pretzel salad, I like to use the island pineapple jello mix, though plain pineapple jello works too. To add even more pineapple flavor, two whole cans of pineapple are mixed in with the jello so there are real chunks of fruit, too. Plus, it still has that salty, buttery pretzel crust and tangy, creamy filling made with cream cheese and Cool Whip. Talk about the perfect summer dessert!
Why We Love This Pineapple Pretzel Salad
- Minimal baking. Pineapple pretzel salad isn’t a no-bake dessert because the pretzel crust does need to be baked. However, that only takes about 10 minutes and can be done in advance since it needs to cool before assembling.
- Tropical pineapple flavor. The pineapple flavor in this dessert isn’t just from the jello. There are 40 ounces of crushed pineapple mixed in with the jello! That means tangy, tart tropical flavor in every single bite.
- Great for make ahead. Since this dessert needs at least 4 hours to chill before slicing, it’s the perfect candidate for making the night before or in the morning before an evening gathering. Trust me when I say you don’t want to make it at the last minute and try to slice it before the jello sets!
Ingredient Notes
Here’s an overview of all the ingredients needed to make this easy dessert.
- Pretzels – I start with whole mini pretzels as I think they’re easier to crush than larger pretzels. You can use any type of unflavored pretzel for the base, just make sure the crushed amount adds up to 2 ½ cups.
- Sugar – Part of the sugar is mixed with the pretzels to help hold the crust together while the rest sweetens the filling.
- Unsalted butter – You can also use salted butter. I prefer unsalted just because the pretzels themselves are quite salty.
- Cream cheese – Be sure to soften the cream cheese to room temperature for a smooth, creamy filling.
- Vanilla extract – Adds flavor to the cream cheese mixture.
- Cool Whip – Be sure to thaw it first.
- Water – Boiling water is needed to dissolve the jello.
- Pineapple – The main pineapple layer is made with crushed pineapple. Be sure to use the kind in 100% juice. I also like to garnish the pretzel salad with a small can of pineapple chunks.
- Pineapple jello – Island pineapple or plain pineapple jello mix both work.
How To Make Pineapple Pretzel Salad
This pretzel salad isn’t quite no-bake but it does keep the baking to a minimum. The printable instructions can be found in the recipe card at the end of the post.
- Prep. Preheat the oven to 350 degrees. Spray the baking dish with non-stick cooking spray.
- Make the crust. Combine the crushed pretzels and ½ cup of sugar in a bowl. Pour in the melted butter and stir until all of the pretzels are fully coated. Press the mixture evenly into the bottom of the baking dish.
- Bake the crust. Bake the crust for 10 minutes. Allow to cool completely before adding the filling.
- Make the cream cheese filling. Beat the cream cheese until smooth and lump-free. Add the remaining sugar and vanilla. Mix for another minute. Fold in 12 ounces of whipped topping.
- Add the filling. Spread the cream cheese mixture on top of the cooled pretzel crust. Be sure to spread it evenly across the bottom and up the sides.
- Prepare the jello. Sprinkle the jello packets over the boiling water in a bowl. Stir to dissolve. Drain one can of pineapple and add just the pineapple to the jello. Add the entire second can. Stir to combine. Chill for 20 minutes, until almost cool and slightly thickened.
- Finish & chill. Pour the jello mixture evenly over the cream cheese mixture. Cover and refrigerate for at least 4 hours.
- Decorate. If desired, slice the dessert and add a dollop of Cool Whip and a chunk of pineapple to each slice before serving.
Tips for Success
Here are a few tips for making this pineapple pretzel salad recipe for the first time.
- Press the crust firmly. I like to use the bottom of a glass to press the crust into the pan. If it’s not packed tightly, it will crumble and fall apart when sliced.
- Seal the filling. Be sure to spread the cream cheese filling all the way across the pretzel crust and all the way to the sides. That way, the jello won’t seep down into the pretzel crust and make it soggy.
- Don’t chill the jello too much. After adding the pineapple, you want the jello to cool and begin to thicken. However, you don’t want it to thicken too much, or it won’t be pourable.
- Make ahead. This pineapple pretzel salad is a dessert that must be made in advance. The jello layer needs at least 4 hours to solidify before slicing, but overnight is great too.
Proper Storage
Pineapple pretzel salad can be stored in the fridge for 3-4 days. Keep in mind that the crust will become a bit soggy after a couple of days. Just keep it covered tightly with plastic wrap.
Pineapple Pretzel Salad
A salty pretzel crust, tangy cream cheese filling, and tart pineapple combine to make this Pineapple Pretzel Salad. It’s a fun, tropical twist on a classic and is so easy to prepare.
Servings: 12 squares
Ingredients
- 5 cups mini pretzels crushed (making 2 ½ cups crushed)
- 1 ¼ cups granulated sugar divided
- 3/4 cup unsalted butter melted
- 12 ounces cream cheese softened to room temperature
- 1 ½ teaspoons vanilla extract
- 16 ounces whipped cream such as Cool Whip, thawed (If you choose to garnish each piece with a little Cool Whip. If not, then 12 ounces will be enough)
- 1 cup water boiling
- 40 ounces crushed pineapple in 100% juice, 2 (20-ounce) cans
- 6 ounces pineapple Jello 2 (3-ounce) boxes
- 1 small can pineapple chunks optional, for garnish
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9×13 baking dish by spraying with non-stick cooking spray. Set aside.
- Add the crushed pretzels to a medium bowl. Add ½ cup of the sugar and stir to combine.
- Add the melted butter to the pretzel mix and stir to fully coat.
- Add the pretzel mixture to the baking dish and evenly spread across the bottom and press firmly to create a solid base. (I used a measuring cup to press)
- Bake the pretzel crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- Add the softened cream cheese to a large mixing bowl. Use either an electric hand or stand mixer to beat the cream cheese until it’s smooth and there are no lumps.
- Add the remaining ¾ cup of sugar and vanilla to the cream cheese and mix for an additional minute until mixed well.
- Add 12 ounces (1 ½ cups) of the thawed whipped cream to the cream cheese mixture and fold until fully combined.
- Add the cream cheese mixture to the top of the completely cooled pretzel crust. Spread evenly across the bottom and all the way to the sides to create a seal so that the pineapple jello can’t seep down the sides and into the pretzel base making it soggy.
- Add the boiling water to a large bowl and sprinkle both pineapple jello packets into the water. Stir until fully dissolved.
- Drain the juice from one can of pineapple and only add the pineapple to the jello mixture. Add the entire second can of pineapple (juice and all) to the jello and stir to combine. Chill the jello mixture for 20 minutes or until it’s almost cool and slightly thickened.
- Pour the jello mixture over the cream cheese layer and spread evenly.
- Cover with plastic wrap and chill for at least 4 hours or until the jello is completely set.
- Slice the dessert and add a dollop of the reserved Cool Whip and a small chunk of pineapple if desired.
Last Step:
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Store pineapple pretzel salad, covered, in the fridge for up to 4 days.
Nutrition
Calories: 564kcal | Carbohydrates: 94g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 613mg | Potassium: 366mg | Fiber: 3g | Sugar: 62g | Vitamin A: 648IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 2mg
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