Pineapple Pretzel Salad

4.58 from 63 votes

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!

Prep Time10

Cook Time10

Total Time10 10

Course: Side Dish

Cuisine: American

Difficulty: Easy

Servings:

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9x13 Baking Pan

Ingredients

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 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.
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

Video

Notes

*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.

Nutrition