Pineapple Pretzel Salad

Hey everyone! Chelsea back from Chelsea’s Messy Apron with a fun pineapple pretzel salad! Ever had a strawberry jell-o pretzel salad? Well, this is a fun and tropical twist on that. It’s got a pretzel crust, a creamy filling, and a sugared-pineapple topping.

This salad is simple to make and so delicious! Definitely a must-make for a summer get together! This dish whips up quickly and is pretty fool-proof. The best advice I have for making pretzel salads is to not overcook the crust. Even if it doesn’t look done, 10 minutes has proven time and time again to be the perfect amount of time. If you leave it in the oven longer, there is a good chance it will be overdone and not come out with the rest of the salad.

Hope you all enjoy this delicious twist on a typical fruity-pretzel salad!

More recipes from Chelsea’s Messy Apron:

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Pineapple Pretzel Salad

By: Chelsea Lords

It’s got a pretzel crust, a creamy filling, and a sugared-pineapple topping.

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 Slices

Ingredients 

1x2x3x

• ▢ 2 cups crushed pretzels
• ▢ 1 cup melted salted butter
• ▢ 1 (8-ounce) package cream cheese, room temperature
• ▢ 1 cup granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 (8-ounce) container Cool Whip
• ▢ 2 (20-ounce) cans crushed pineapple
• ▢ 1 (3.4-ounce) instant lemon pudding mix

Instructions 

• Preheat the oven to 350 degrees Fahrenheit.
• Place 2 cups crushed pretzels in the bottom of a 13 x 9 x 2-inch baking dish. Pour 1 cup melted salted butter carefully over the crushed pretzels.
• Bake for 10 minutes and remove immediately. Do not overbake or it won't cut with the other layers. Cool the crust before adding the next layer.
• In a large bowl, cream together 1 (8-ounce) package cream cheese, 1 cup granulated sugar, and 2 teaspoons vanilla extract using an electric hand mixer.
• Fold in 1 (8-ounce) container Cool Whip then spread the cream cheese mixture evenly over the cooled crust.
• Drain 2 (20-ounce) cans crushed pineapple then pour it into a medium-sized bowl. Add 1 (3.4-ounce) instant lemon pudding mix and stir to combine. Spread the pineapple mixture over the whipped topping layer.
• Chill in the fridge until serving and enjoy!

Nutrition

Calories: 374kcalCarbohydrates: 40gProtein: 3gFat: 23gSaturated Fat: 14gCholesterol: 64mgSodium: 419mgPotassium: 69mgFiber: 1gSugar: 21gVitamin A: 759IUVitamin C: 1mgCalcium: 46mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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