Pineapple Pretzel Salad

By Becky Hardin

Updated Aug 11, 2025

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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.

Easy 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. I thought it was high time to put a fun spin on a classic and break out the pineapple!

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!

Recipe Card

Pineapple Pretzel Salad

4.58 from 63 votes

Prep: 10 hours hrs

Cook: 10 minutes mins

Total: 10 hours hrs 10 minutes mins

Servings: 10

Author: Becky Hardin

Print Rate Pin

This Pineapple Pretzel Salad is the bees 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

• Kitchen Scale (optional)
• 9×13 Baking Pan

Ingredients 

1x2x3x

For the Crust

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

For the Topping

• ▢ 1 cup water 227g
• ▢ 6 oz. pineapple Jell-O 170g (2 packets), unflavored powdered gelatin, such as Knox, will also work**
• ▢ 1 cup crushed ice 227
• ▢ 40 oz. crushed pineapple in syrup 1,134g (2 cans)***
• ▢ 2 cups whipped topping 120g, plus more for garnish
• ▢ 8 oz. cream cheese 227g (1 brick)
• ▢ 1 cup granulated sugar 200g

Optional Garnishes

• ▢ canned pineapple tidbits drained
• ▢ fresh mint leaves

Instructions 

• Preheat the oven to 350°F.
• Combine crushed pretzels*, melted butter, and sugar in a medium bowl.
  2 cups crushed pretzels, 1 cup salted butter, 3 tbsp 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 oz. 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 oz. 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 oz. 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

Becky’s Tips

*Crush pretzels by sealing them in a Ziplock bag and rolling a rolling pin over them, or pulse them in a food processor.

**You could replace the gelatin with vanilla pudding packets, or skip draining the pineapple and use cornstarch to thicken it up on the stove. 

***It’s important to use pineapple packed in syrup as fresh pineapple contains bromelain, an enzyme that will inhibit the Jell-O’s ability to gel in the fridge.

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 tbsp 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 (NO 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 oz. (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 oz, 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.

How to Store

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.

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 pairing with your Easter ham. So this pretzel salad is the perfect Easter side dish or dessert. Serve it alongside loaded scalloped potatoes, ham, and hot cross buns for an Easter feast!

more pretzel recipes to try

Chocolate Covered Pretzels

Soft Pretzel Bites

Caramel Pretzels (Mini Butter Toffee Pretzels)

Pink Yogurt Covered Pretzels