Pineapple Pretzel Salad

4.58 from 63 votes

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.

Prep Time10

Cook Time10

Total Time10 10

Course: Side Dish

Cuisine: American

Servings:

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

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
Transfer the pretzel/butter mixture to an ungreased 9x13-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.
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
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
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
Carefully spoon the slightly thickened gelatin mixture over the cream cheese layer. Cover and chill 4-6 hours (or overnight) or until firm.
Cut into squares, and if desired, garnish with whipped topping, pineapple tidbits, and fresh mint leaves.
Canned pineapple tidbits, Fresh mint leaves

Video

Notes

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.

Nutrition