Description
This Pineapple Pretzel Salad features a crunchy pretzel base topped with smooth cream cheese and fruity pineapple layers. It’s an easy, delicious dessert perfect for any occasion.
Ingredients
Scale
- 5 cups mini pretzels, 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
- 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 your oven to 350°F.
- Spray a 9×13 baking dish with non-stick cooking spray and set aside.
- In a medium bowl, mix crushed pretzels with ½ cup of sugar till well combined.
- Pour the melted butter into the pretzel mixture and stir until fully coated.
- Spread the pretzel mixture evenly across the bottom of the baking dish and press down firmly.
- Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
- Add the remaining ¾ cup of sugar and vanilla to the cream cheese, mixing for another minute until well combined.
- Fold in 12 ounces of thawed whipped cream until fully incorporated into the cream cheese mixture.
- Spread the cream cheese layer evenly over the cooled pretzel crust, sealing the edges.
- In a large bowl, mix boiling water with the pineapple jello packets until fully dissolved.
- Add the drained pineapple from one can into the jello mixture, then stir in the entire second can of pineapple with juice.
- Let the jello mixture cool in the refrigerator for about 20 minutes until 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 optionally top each piece with a dollop of Cool Whip and a small chunk of pineapple.
Notes
Ensure the pretzel crust is cooled completely to prevent the cream cheese layer from melting.
Chilling the jello mixture before pouring helps maintain the layers and avoids mixing them together.
This salad can be garnished with extra whipped cream or pineapple chunks for added presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg