Easy Pineapple Pretzel Salad Recipe

This light, fluffy Pineapple Pretzel salad has the perfect combination of sweet pineapple and salty pretzels.  A wonderful spin on the classic strawberry dessert salad, it is the perfect dessert recipe for any occasion.

ALSO, CHECK OUT OUR PEACH PRETZEL SALAD!

AND IF YOU’RE LOOKING FOR MORE LIGHT, FRUITY DESSERTS FOR YOUR NEXT COOKOUT, CHECK OUT: 19 FUN AND NEW DESSERTS FOR YOUR NEXT BBQ. 

Sweet and salty is one of my favorite flavor combinations. I just love how those to flavors work together. So I’m always looking for new ways to create with my taste buds crave.  This is why I’m happy to introduce a fun new recipe that combines salty, crunchy pretzels and light, sweet pineapple.

This dessert salad could be used for just about any occasion, from a picnic or a cookout to a holiday dessert.  It is nice and light on top with a satisfying crunch on the bottom.  Here’s what you’ll need to be in pineapple-pretzel bliss!

Pineapple Pretzel Salad Recipe

Pineapple Pretzel Ingredients:

• 3 cups crushed pretzels
• 1/4 cup white sugar
• 1 cup melted butter
• 8 ounces cream cheese, softened
• 1 cup sugar
• 1 small tub, 8 oz, whipped topping, thawed
• 1 large package, 6 oz, (or two small, 3 oz, packages) island pineapple jello
• 1 cup boiling water
• 2 cans, 20 oz each, crushed pineapple (do not drain)

Is Pineapple Pretzel Salad Gluten Free?

Not this version. But it can easily be made gluten free by substituting for Gluten Free Pretzels!

Pineapple Pretzel Instructions

1. 1. 1. Preheat oven to 350.
      2. Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 0.25″ in size. When you have 3 cups, set aside. We love to use these gallon sized freezer bags. They are tough, durable and have new grip and seal technology that makes them super easy to open and close.
   1. In a mixing bowl, add melted butter and 1/4 cup sugar and mix well. Stir in pretzels and mix well to combine. Press into a 9×13 baking pan. Bake for 10 minutes and remove from oven and cool. We love to use this baking pan because it comes with a lid! This way, you can just keep the leftovers fresh right in your baking pan! No more trying to cover it up with messy aluminum foil. Yay!

1. Combine cream cheese and 1 cup sugar and beat well. Fold in whipped topping. Spread on top of pretzel layer and refrigerate for one hour.
2. Add 1 cup of boiling water to a large bowl. Stir in jello and mix for about 2 minutes until jello is dissolved. Add pineapple and mix well. Pour onto top of cream mixture and evenly spread. Refrigerate for 4 hours or overnight.
3. Cut into squares before serving.

This Pineapple Pretzel Salad recipe makes 24 squares.  Please note that the recipe calls for canned pineapple. I do not advise using fresh pineapple as this will cause your Jello to not set properly. Also, the Island Pineapple Jello was found at Walmart. If you are having trouble finding it at your store, check there!

I hope you enjoy this sweet, salty, crunchy and smooth Pineapple Pretzel Salad recipe.  It’s a fun, unique dessert salad that everyone can enjoy!

Rate this Recipe

Pineapple Pretzel Salad

Course Dessert, Salad

Servings 24 Squares

This light, fluffy Pineapple Pretzel salad has the perfect combination of sweet pineapple and salty pretzels. It is the perfect dessert salad for any occasion.

Print Recipe

Pin Recipe

Prep Time 25 minutes mins

Cook Time 5 hours hrs

Ingredients

  

1x2x3x

• 3 cups crushed pretzels
• 1/4 cup white sugar
• 1 cup melted butter
• 8 ounces cream cheese softened
• 1 cup sugar
• 1 small tub 8 oz, whipped topping, thawed
• 1 large package 6 oz, (or two small, 3 oz, package island pineapple jello
• 1 cup boiling water
• 2 cans 20 oz each, crushed pineapple (do not drain)

Instructions

• Preheat oven to 350.
• Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 0.25″ in size. When you have 3 cups, set aside.
  
• In a mixing bowl, add melted butter and 1/4 cup sugar and mix well. Stir in pretzels and mix well to combine. Press into a 9×13 baking pan. Bake for 10 minutes and remove from oven and cool.
  
• Combine cream cheese and 1 cup sugar and beat well.
  
• Fold in whipped topping.
  
• Spread on top of pretzel layer and refrigerate for one hour.
  
• Add 1 cup of boiling water to a large bowl. Stir in jello and mix for about 2 minutes until jello is dissolved. Add pineapple and mix well.
  
• Pour onto top of cream mixture and evenly spread. Refrigerate for 4 hours or overnight.
  
• Cut into squares before serving.
  

Nutrition

Calories: 220kcal

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