Pineapple Pretzel Salad is my go-to pretzel salad recipe for Easter! Featuring a salty pretzel crust topped with whipped cream/cream cheese goodness, and a tangy pineapple top, this has become my signature dish. I’ve always loved pretzel salad, but once my kids tried this pineapple version, it became a holiday tradition. It’s the stuff fruity tropical holiday dreams are made of. Such a simple favorite recipe featuring salty and sweet.

Pineapple Pretzel Salad

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What’s in This Pineapple Pretzel Salad Recipe?

This pretzel salad recipe was tailor-made for the holidays. With Easter just around the corner, it’s about time we figured out our best holiday menu to wow the masses! Everyone loves a good strawberry pretzel salad around the holidays, but that’s been done and done and done. I thought it was high time to put a fun spin on a classic and break out the pineapple!

  • Pretzels: The perfect salty base for this rich and creamy salad.
  • Butter: Salted butter helps bind the pretzels together to create a cohesive crust.
  • Sugar: Granulated sugar sweetens both the crust and the filling.
  • Water + Ice: You’ll need to boil some water to activate the Jell-O and then some crushed ice to rapidly cool it down so it doesn’t melt the whipped topping.
  • Jell-O: I have found that pineapple-flavored Jell-O works best for this recipe, but unflavored powdered gelatin, such as Knox, will also work.
  • Crushed Pineapple in Syrup: It’s important to use pineapple packed in syrup because fresh pineapple contains Bromelain, an enzyme that will inhibit the Jell-O’s ability to gel in the fridge.
  • Whipped Topping: Use store-bought Cool Whip, or make your own stabilized whipped cream.
  • Cream Cheese: Thickens the topping and adds a tangy flavor.

The Origins of Pretzel Salad

The salad moniker for this tasty recipe dates back to an era when Jell-O reigned supreme. The Joys of Jell-O cookbook was a wild publication, and it defined pretty much any dish containing the jiggly stuff as a salad. I remember my Mom having a copy and I loved to flip through the pages. So, while it’s not technically a salad per se, this pineapple pretzel salad is one delicious side dish!

Pineapple Pretzel Salad
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How to Store and Reheat 

I find that the crust for this pineapple pretzel salad stays crisp if enjoyed within 24 hours, but the whole thing will keep for up to 3 days tightly covered in the refrigerator.

How to Freeze 

You can freeze this delicious pretzel salad whole, or cut it into slices and tightly wrap it in 2 layers of plastic wrap and 1 layer of aluminum foil to protect it from freezer burn. It will keep for up to 3 months. Let thaw overnight in the refrigerator before enjoying, but keep in mind that the crust will not be as crisp.

Pretzel salad with pineapple

Serving Suggestions

Pineapple is a perfect pair with ham, and ham is a perfect dish for Easter! So logically, this pretzel salad is the perfect Easter side dish! I’m basically trying to make our holiday gathering one giant Hawaiian pizza :).

This salad is technically a side dish but also doubles as a dessert. I cannot get enough as leftovers. I had this in my fridge for approximately 10 hours before it was completely gone. It almost tastes like pineapple cheesecake. Not a bad thing at all!

Notes from the Test Kitchen

This pretzel salad recipe is as simple as baking up a quick pretzel crust (I’m talking crushing some pretzels and that’s about it), followed by layering on the cream cheese layer, and then topping with a pineapple gelatin layer. Like I said, easy!

Recipe Card

Pineapple Pretzel Salad

4.58 from 63 votes
Prep: 10 hours
Cook: 10 minutes
Total: 10 hours 10 minutes
Servings: 10
Author: Becky Hardin
This PINEAPPLE PRETZEL SALAD is the perfect Easter side dish recipe! Wow your guests with this twist on classic Strawberry Pretzel Salad. Delicious and simple!
This Pineapple Pretzel Salad is the bee's knees and a must make for Easter dinner. Out with the strawberry version and in with the pineapple version! I know you're going to love it!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients 

For the Crust

  • 2 cups crushed pretzels 120 grams (about 4 cups before crushing)
  • 1 cup salted butter 227 grams, melted (2 sticks)
  • 3 tablespoons granulated sugar 38 grams

For the Topping

  • 1 cup water 227 grams
  • 6 ounces pineapple Jell-O 170 grams (2 packets)
  • 1 cup crushed ice 227 grams
  • 40 ounces crushed pineapple in syrup 1,134 grams (2 cans)
  • 2 cups whipped topping 120 grams – plus more, for garnish
  • 8 ounces cream cheese 227 grams (1 brick)
  • 1 cup granulated sugar 200 grams

Optional Garnishes

  • Canned pineapple tidbits drained
  • Fresh mint leaves

Instructions 

  • Preheat oven to 350°F.
  • Combine crushed pretzels, melted butter, and sugar in a medium bowl.
    2 cups crushed pretzels, 1 cup salted butter, 3 tablespoons granulated sugar
    crushed pretzels, butter, and sugar in a glass bowl.
  • Transfer the pretzel/butter mixture to an ungreased 9×13-inch baking dish. Spread the mixture evenly over the bottom of the dish. Bake for 10 minutes (NOT any longer or the mixture could stick). Transfer to a wire rack and set aside to cool completely.
    baked pretzel crust in a glass dish.
  • While the crust cooks, bring 1 cup of water to a boil in a saucepan, then immediately transfer to a large heatproof bowl. Sprinkle the Jell-O over the boiling water and stir until it dissolves. Add 1 cup crushed ice and stir until ice dissolves.
    1 cup water, 6 ounces pineapple Jell-O, 1 cup crushed ice
    yellow liquid in a glass bowl with a whisk.
  • Pour the pineapple into a strainer, and use the back of a large spoon or a rubber spatula to press the pineapple against the sides and bottom of the strainer to press out as much liquid as possible. Add the drained pineapple to the Jell-O mixture and stir well. Refrigerate for 15 minutes or until partially set.
    40 ounces crushed pineapple in syrup
    crushed pineapple folded into yellow liquid in a glass bowl with a green rubber spatula.
  • While the pineapple mixture sets, in a large bowl, cream together the whipped topping, cream cheese, and sugar. Beat until smooth. Spread over the cooled crust.
    2 cups whipped topping, 8 ounces cream cheese, 1 cup granulated sugar
    whipped topping dolloped over pretzel crust in a glass dish.
  • Carefully spoon the slightly thickened gelatin mixture over the cream cheese layer. Cover and chill 4-6 hours (or overnight) or until firm.
    pineapple jello salad in a baking dish.
  • Cut into squares, and if desired, garnish with whipped topping, pineapple tidbits, and fresh mint leaves.
    Canned pineapple tidbits, Fresh mint leaves
    a serving of pineapple pretzel salad on a white plate with whipped cream, pineapple, and mint.

Video

Becky’s Tips

  • Crush whole pretzels by sealing them in a Ziplock bag and rolling a rolling pin over them repeatedly, or pulse them in a food processor.
  • Pineapple Jell-O can be tough to find, so feel free to use plain powdered gelatin (2½ teaspoons per packet– so 5 teaspoons total for this recipe).
  • You could also replace the gelatin with vanilla pudding packets, or skip draining the pineapple and use cornstarch to thicken it up on the stove. 
  • Nutritional information does not include optional garnishes.
Storage: Pineapple pretzel salad is best enjoyed within 24 hours of making, but it will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serving: 1sliceCalories: 561kcalCarbohydrates: 74gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 72mgSodium: 509mgPotassium: 228mgFiber: 2gSugar: 59gVitamin A: 940IUVitamin C: 11mgCalcium: 63mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Pretzel Salad Step by Step

Mix the Pretzel Crust: Preheat your oven to 350°F. Combine 2 cups of crushed pretzels, 1 cup of melted salted butter, and 3 tablespoons of granulated sugar in a medium bowl.

crushed pretzels, butter, and sugar in a glass bowl.

Bake the Pretzel Crust: Transfer the pretzel/butter mixture to an ungreased 9×13-inch baking dish. Spread the mixture evenly over the bottom of the dish. Bake for 10 minutes (NOT any longer or the mixture could stick). Transfer to a wire rack and set aside to cool completely.

baked pretzel crust in a glass dish.

Dissolve the Jell-O: While the crust cooks, bring 1 cup of water to a boil in a saucepan, then immediately transfer to a large heatproof bowl. Sprinkle 6 ounces (2 packages) of pineapple Jell-O over the boiling water and stir until it dissolves. Add 1 cup of crushed ice and stir until ice dissolves.

yellow liquid in a glass bowl with a whisk.

Stir in the Pineapple: Pour 40 ounces of crushed pineapple into a strainer, and use the back of a large spoon or a rubber spatula to press the pineapple against the sides and bottom of the strainer to press out as much liquid as possible. Add the drained pineapple to the Jell-O mixture and stir well. Refrigerate for 15 minutes or until partially set.

crushed pineapple folded into yellow liquid in a glass bowl with a green rubber spatula.

Make the Whipped Layer: While the pineapple mixture sets, in a large bowl, cream together 2 cups of whipped topping, 8 ounces (1 brick) of cream cheese, and 1 cup of granulated sugar. Beat until smooth. Spread over the cooled crust.

whipped topping dolloped over pretzel crust in a glass dish.

Chill the Salad: Carefully spoon the slightly thickened gelatin mixture over the cream cheese layer. Cover and chill 4-6 hours (or overnight) or until firm.

pineapple jello salad in a baking dish.

Cut and Serve: Cut into squares, and if desired, garnish with whipped topping, pineapple tidbits, and fresh mint leaves.

a serving of pineapple pretzel salad on a white plate with whipped cream, pineapple, and mint.

More Pretzel Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.58 from 63 votes (55 ratings without comment)
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33 Comments
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Jane Recchia
Jane Recchia
April 1, 2024 2:57 pm

I was worried the jello/pineapple combo would be too sweet, so added 1 capful of apple cider vinegar to it. Otherwise, followed the recipe verbatim. It came together perfectly!! ❤️
This is one of those recipes that we wanted to eat more of … loved it! It was fantastic with our honey baked ham!! Shared the recipe on FB, which I don’t do often. It’s that good!5 stars

inbound8879697944512929095
Lynda
Lynda
August 5, 2021 4:28 pm

How long ahead can Make the the crust

Becky Hardin
Becky Hardin
August 11, 2021 1:07 pm
Reply to  Lynda

You can maybe get away with the night before!

Judy Loftus
Judy Loftus
May 26, 2020 11:57 am

THe cream cheese was runny,what did I do wrong?

Becky Hardin
Becky Hardin
May 30, 2020 10:49 am
Reply to  Judy Loftus

You may have possibly whipped it for too long. I’m so sorry this one didn’t work out for you!!

Erin
Erin
February 28, 2020 6:45 am

Let me save you about 9 hours on this.
No gelatin.
Strain the pineapple. Put the juice in a sauce pan and add 1/2 cup of sugar and tbsp of corn starch. Medium heat until thickened. Let cool completely and rejoin it with the pineapple. BAM. Done.3 stars

Darice
Darice
May 3, 2018 2:08 pm

Lime gelatin is delicious in this recipe also.

NANCE in reno
NANCE in reno
April 3, 2018 2:57 pm

I made this for Easter to accompany spiral ham, potato salad, HAWAIIAN ROLLS, and roated asparagus. It was a surprise HIT. I DECREASED the BUTTER and crushed pineapple by half because i didn’t want to go to the store AND it was fine. The store didn’t have pineapple jello so I used lemon. It was tasty And I will keep a lookout for pineapple jello. IT STIllcame very near the topof my 9×13 pan.5 stars

Danielle
Danielle
March 28, 2018 7:36 am

I have never heard of this before, but who doesn’t love a salty sweet combo! It sounds delicious – DEFINITELY something i’m going to need to try :-)5 stars

grammiekiwi
grammiekiwi
December 23, 2017 2:56 pm

Can I use crushed pineapple in juice instead of syrup?

grammiekiwi
grammiekiwi
December 24, 2017 2:22 am
Reply to  Becky Hardin

Merry Christmas!

Rosalee butcher
Rosalee butcher
November 20, 2017 4:59 am

Do you use unsalted PRETzels?

thiết kế website 500k
thiết kế website 500k
November 5, 2017 7:44 pm

I enjoyed your food, it was delicious, thank you for sharing5 stars