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Pineapple Pretzel Salad featuring a crunchy salty pretzel base crust, a whipped cream cheesecake-type filling, and topped with a layer of tangy crushed pineapple and pineapple jello. Is it a sweeter side dish or dessert? You decide! But whatever it is, it will be a dish that you just can’t stop eating.
For another delicious fruity version of pretzel salad – try this Mandarin Orange Pretzel Salad.
Want more pineapple recipes?🍍 Be sure and try Pineapple Dream Dessert, Pineapple Chicken Salad, Pineapple Chicken Kabobs, and Orange Pineapple Cake.
Pineapple Pretzel Salad Recipe
This ‘salad’ is the perfect combination of texture, sweetness, and salty flavor – buttery salty pretzels crust, a sweet and fluffy whipped cheesecake layer, and finished off with a sweet & juicy tangy pineapple top jell-o mixture with crushed pineapple.
Some argue that it’s a dessert ‘salad’ but I am on team ‘sweet side dish’ when it comes to this pineapple pretzel salad! I serve it as a sweet side dish for gatherings, picnics, barbecues, summertime gatherings, dinner, etc.
Ingredients Needed
Pretzel Crust Ingredients
- Crushed Pretzels : Crush the pretzels first and then measure; so you’ll end up with 2 cups of crushed pretzels.
- Melted Butter : Use salted butter or unsalted butter, whichever you prefer.
- Granulated Sugar : A sweet & salty crust is the ‘secret’ to this amazing pineapple ‘salad’.
Whipped Cream & Cream Cheese Layer Ingredients
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Cream Cheese : I recommend using full-fat cream cheese only in this recipe. It’s thicker, tastes better, and will set up nicely in the fridge for a thick layer.
Pineapple Jello Layer Ingredients
- Pineapple Jello
- Boiling Water
- Crushed Pineapple : Make sure the pineapple is well drained. I recommend dumping the contents of the can into a colander and then using the back of a spoon to press out the excess moisture and juices.
How To Make Pineapple Jello Pretzel Salad (Printable Recipe Card)
Preheat the oven to 350 degrees F. Prepare a 9×13-inch baking dish and spray it with cooking spray. Set aside.
In a medium bowl, mix together the crushed pretzel pieces, melted butter, and granulated sugar until well combined. Firmly press the pretzel mixture into the bottom of the prepared baking dish. Bake for 10 minutes, then remove it from the oven, and set it aside to cool completely before continuing on with the other layers.
In a large bowl using an electric mixer, or use a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Scoop out a heaping 3 cups of the whipped cream to fold into the cream cheese mixture filling later on. Cover the bowl with plastic wrap or a lid and refrigerate the remaining whipped cream for serving.
In a separate mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Gently fold in the whipped cream you set aside, and mix gently until fully combined and creamy.
Spread the cream cheese mixture evenly over the cooled pretzel crust inside the pan, making sure to cover all the way to the edges.
In another mixing bowl, whisk the pineapple gelatin powder and the boiling water until dissolved. Let it cool for 10-15 minutes (you want it slightly warm, but not hot). Stir in the crushed pineapple.
Gently pour the pineapple mixture over the cream cheese layer and smooth it out evenly. Cover the pan with a lid or plastic wrap, and refrigerate for at least 4-6 hours, or until the top layer is fully set.
When you’re ready to serve, cut into squares and top each piece with a generous dollop of the whipped cream (set aside earlier in the fridge). Enjoy!
How To Store Pineapple Pretzel Salad
Keep the pretzel salad stored in the fridge, covered, for up to 3-4 days. The crust will soften slightly, but the flavors get even better! You can either leave the pretzel salad inside the baking dish, or remove individual pieces to an airtight container and store them in the fridge.
Can I Make It Ahead Of Time?
This delightful dish is a great make-ahead recipe. You can assemble it the night before and refrigerate up to 12 hours before serving. Just keep the reserved whipped cream in a separate container in the fridge, and add it right before serving for the best presentation.
Recipe Tips
- Drain the crushed pineapple thoroughly. Too much juice can prevent the gelatin from setting up properly. You can press the crushed pineapple though a mesh strainer to remove excess the juice. Use a spoon to press down onto the pineapple to remove any excess juices through the strainer.
- Let the pineapple jello mixture cool before pouring it over the cream cheese layer so it doesn’t melt into it. About 15 minutes at room temperature is enough time for the gelatin mixture to be warm/cool to pour over the cream cheese layer.
- It doesn’t matter what shape of pretzels you use because the pretzels will get crushed up anyways. I prefer using a food processor to get really small pieces for that crunchy texture. You can also place the pretzels inside a Ziploc bag and use something heavy, such as a rolling pin or meat pounder, to crush the pretzels. Measure out 2 cups of CRUSHED pretzels, do not measure the pretzels whole.
Pineapple Pretzel Salad
Ingredients
Pretzel Crust
- 2 cups crushed pretzels (measure after crushing)
- 12 tablespoons butter melted
- 1/3 cup granulated sugar
Whipped Cream
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 1 bar (8 oz) cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Pineapple Jello
- 1 box (3 oz) pineapple jello
- 1½ cups boiling water
- 2 cans (20 oz each) crushed pineapple well drained
Instructions
- Preheat the oven to 350℉. Prepare a 9×13-inch baking dish and spray it with cooking spray. Set aside.
Make The Pretzel Crust
- In a medium bowl, mix together the crushed pretzel pieces, melted butter, and granulated sugar until well combined. Firmly press the pretzel mixture into the bottom of the prepared baking dish.2 cups crushed pretzels, 12 tablespoons butter, 1/3 cup granulated sugar
- Bake for 10 minutes, then remove it from the oven, and set it aside to cool completely before continuing on with the other layers.
Make The Whipped Cream
- In a large bowl using an electric mixer, or use a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.3 cups heavy whipping cream, 1/3 cup powdered sugar, 1 teaspoon vanilla extract
- Scoop out a heaping 3 cups of the whipped cream to fold into the cream cheese mixture filling later on. Cover the bowl with plastic wrap or a lid and refrigerate the remaining whipped cream for serving.
Make The Cream Cheese Filling
- In a separate mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.1 bar (8 oz) cream cheese, 1 cup powdered sugar, 2 teaspoons vanilla extract
- Gently fold in the whipped cream you set aside, and mix gently until fully combined and creamy.
- Spread the cream cheese mixture evenly over the cooled pretzel crust inside the pan, making sure to cover all the way to the edges.
Make The Pineapple Jello
- In another mixing bowl, whisk the pineapple gelatin powder and the boiling water until dissolved. Let it cool for 10-15 minutes (you want it slightly warm, but not hot).1 box (3 oz) pineapple jello, 1½ cups boiling water
- Stir in the well drained crushed pineapple.2 cans (20 oz each) crushed pineapple
- Gently pour the pineapple mixture over the cream cheese layer and smooth it out evenly.
Chill Time & Serve
- Cover the pan with a lid or plastic wrap, and refrigerate for at least 4-6 hours (or overnight) until the top layer is set.
- When you're ready to serve, cut into squares and top each piece with a generous dollop of the whipped cream (set aside earlier in the fridge). Enjoy!
Notes
Nutrition
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