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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: 512kcal
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.
Print Recipe


  • 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.
  • Enjoy!



Calories: 512kcal | Carbohydrates: 58g | Protein: 9g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 74mg | Sodium: 461mg | Potassium: 214mg | Fiber: 1g | Sugar: 44g | Vitamin A: 940IU | Vitamin C: 10.6mg | Calcium: 62mg | Iron: 1.3mg