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!
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. It’s time to put a fun spin on a classic and break out the PINEAPPLE PRETZEL SALAD! It’s a layer of pretzel crust, topped with whipped cream/cream cheese goodness, and a tangy pineapple top. It’s the stuff fruity tropical holiday dreams are made of.
Pineapple is a perfect pair with ham, and ham is a perfect dish for Easter! So logically, this is the perfect Easter side dish! It’s a side but also doubles as a dessert. I had this in my fridge for approximately 10 hours before it was completely gone. I ate some after every meal and snack. SO GOOD.
Nothing against the strawberry version, but this Pineapple Pretzel Salad is the bee’s knees and a must make for Easter dinner. The flavors are just simply meant to be.
5 hrPrep Time
10 minCook Time
5 hr, 10 Total Time
- 2 cups crushed pretzels
- 1 cup melted salted butter
- 3 tablespoons granulated sugar
- 2 (3 oz) packages pineapple gelatin
- 1 cup boiling water
- 1 cup crushed ice
- 2 (20 oz) cans crushed pineapple in syrup, drained
- 2 cups whipped topping
- 1 (8 oz) package cream cheese
- 1 cup granulated sugar
- Extra whipped topping, canned pineapple tidbits & mint leaves
- Preheat oven to 350 degrees F.
- Combine crushed pretzels, melted butter and sugar in a medium bowl. Transfer pretzel/butter mixture to an ungreased 9x13-inch baking dish. Spread the mixture evenly over the bottom of the dish. Bake 10 minutes (NOT any longer or the mixture could stick). Transfer to a wire rack and set aside to cool completely.
- For the topping layer and while the crust cooks: Bring 1 cup water to a boil in large heatproof bowl. Sprinkle the gelatin over the boiling water and stir until it dissolves. Add 1 cup crushed ice and stir until ice dissolves. 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 JELLO and stir well. Refrigerate 15 minutes or until partially set.
- While the pineapple mixture sets, in a large bowl, cream together 2 cups whipped topping, cream cheese and sugar. Beat until smooth. Spread over the cooled crust.
- 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 & mint leaves.