Pineapple Pretzel Salad

By Becky Hardin

Published Apr 3, 2017

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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.

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!

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 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.

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Equipment

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

Ingredients 

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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

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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
  

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.

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.

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 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.

More Pretzel Recipes To Try

• Chocolate Covered Pretzels
• Soft Pretzel Bites
• Butter Toffee Pretzels