Pineapple Pretzel Salad is our go-to Pretzel Salad Recipe for Easter and Christmas! It is the perfect holiday side dish recipe! Wow your guests with this twist on classic Strawberry Pretzel Salad. This Pineapple Pretzel Salad Recipe is an absolutely delicious flavor combination (pineapples and cream!) and couldn’t be easier. Such a simple favorite recipe featuring salty and sweet.
For tips on making this Pineapple Pretzel Salad scroll down to the recipe card below or watch the easy recipe video!
This Pineapple 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. It’s time to put a fun spin on a classic and break out the PINEAPPLE PRETZEL SALAD!
Pineapple Pretzel Salad features a layer of pretzel crust, topped with whipped cream/cream cheese goodness, and a tangy pineapple top. This is the kind of recipe that could be your signature dish. It’s the stuff fruity tropical holiday dreams are made of.
Your Easter table needs this tangy and creamy Pineapple Pretzel Salad. It’s the perfect pairing for Copycat Honey Baked Ham!
Pineapple is a perfect pair with ham, and ham is a perfect dish for Easter! So logically, this Pineapple 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!
I ate some after every meal and snack. It’s just the right amount of salty and sweet. I’m loving swapping strawberries for pineapple! I of course love a Classic Strawberry Pretzel Salad, but this new version is so creative and refreshing. An unexpected new favorite Easter recipe!
How to make Pretzel Salad:
For tips on making this Pretzel Salad Recipe, be sure to watch the simple recipe video below and read the entire recipe card. 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!
It’s surprising how amazing these simple flavors can be. This is one of those recipes that your family will make again and again. I can hear Henry’s someday children now talking about Grandma Becky’s famous Pineapple Pretzel Salad. Won’t that be the day! Would it be a crime if I forget to tell them that I didn’t learn to cook until I was THIRTY. They can think I was just a child prodigy.
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!
Watch the video or see the recipe card below for full details on How to Make Pineapple Pretzel Salad.
Pineapple Pretzel Salad
- 2 cups pretzels crushed
- 1 cup melted salted butter
- 3 tablespoons sugar
- 2 packages pineapple gelatin 3 ounces each
- 1 cup boiling water
- 1 cup crushed ice
- 2 cans crushed pineapple in syrup 20 ounce cans, drained
- 2 cups whipped topping such as Cool Whip
- 8 ounces cream cheese
- 1 cup sugar
- Extra whipped topping, canned pineapple tidbits, & fresh 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.