Pineapple Pretzel Salad

A pan of the layered pineapple jello recipe with a pretzel crust.

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.

Course Dessert, Side Dish

Cuisine American

Keyword pineapple pretzel salad

Prep Time 20

Cook Time 10

Chill Time 4

Total Time 4 30

Servings

Calories 464kcal

Author Jessica - Together as Family

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 9x13-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

Make-Ahead Instructions : This 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.

Pineapple Tip : 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.

Pretzels : 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.

Nutrition