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.
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!
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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.
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!
Pineapple Pretzel Salad
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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
Recommended Equipment
- Kitchen Scale (optional)
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 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.
- 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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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.
Nutrition Information
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.
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.
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.
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.
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.
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.
Cut and Serve: Cut into squares, and if desired, garnish with whipped topping, pineapple tidbits, and fresh mint leaves.
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!
How long ahead can Make the the crust
You can maybe get away with the night before!
THe cream cheese was runny,what did I do wrong?
You may have possibly whipped it for too long. I’m so sorry this one didn’t work out for you!!
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.
Lime gelatin is delicious in this recipe also.
That sounds awesome!
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.
Love your substitutions and so glad it turned out!! That’s awesome :)
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 :-)
YAY! Hope you love it :)
Can I use crushed pineapple in juice instead of syrup?
Yes that should be fine. Merry Christmas!
Merry Christmas!
You too!! <3
Do you use unsalted PRETzels?
You can use either. We use salted because I love a little salt in with the sweet. If you think that would be too much unsalted is a great choice. Happy Thanksgiving!
I enjoyed your food, it was delicious, thank you for sharing