Go Back
+ servings
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!

Pineapple Pretzel Salad

Course: Side Dish
Cuisine: American
Prep Time: 10 hours
Cook Time: 10 minutes
Total Time: 10 hours 10 minutes
Servings: 10
Calories: 561kcal
Author: Becky Hardin
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.
Print Recipe

Equipment

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

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
    crushed pretzels, butter, and sugar in a glass bowl.
  • Transfer the pretzel/butter mixture to an ungreased 9x13-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.
    baked pretzel crust in a glass dish.
  • 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
    yellow liquid in a glass bowl with a whisk.
  • 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
    crushed pineapple folded into yellow liquid in a glass bowl with a green rubber spatula.
  • 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
    whipped topping dolloped over pretzel crust in a glass dish.
  • Carefully spoon the slightly thickened gelatin mixture over the cream cheese layer. Cover and chill 4-6 hours (or overnight) or until firm.
    pineapple jello salad in a baking dish.
  • Cut into squares, and if desired, garnish with whipped topping, pineapple tidbits, and fresh mint leaves.
    Canned pineapple tidbits, Fresh mint leaves
    a serving of pineapple pretzel salad on a white plate with whipped cream, pineapple, and mint.

Video

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 561kcal | Carbohydrates: 74g | Protein: 6g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 509mg | Potassium: 228mg | Fiber: 2g | Sugar: 59g | Vitamin A: 940IU | Vitamin C: 11mg | Calcium: 63mg | Iron: 1mg