Pineapple Pretzel Salad
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.
Servings 24 Squares
Calories 220kcal
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, 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