Pineapple Pretzel Salad

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

DELICIOUS Pineapple Cheesecake Pretzel Salad on a blue plate.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!

Easy Pineapple Pretzel Salad square on a blue plate.

More recipes from Chelsea’s Messy Apron:

Delicious Desserts!

Pineapple Pretzel Salad

No ratings yet
It’s got a pretzel crust, a creamy filling, and a sugared-pineapple topping.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Chelsea Lords
Servings: 12 Slices


  • 2 cups pretzels crushed
  • 1 cup salted butter melted
  • 1 package cream cheese 8 ounces, at room temperature
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1 container Cool Whip 8 ounces
  • 2 cans pineapple 20 ounces, crushed
  • 1 package lemon pudding mix 3.4 ounces, dry


  • Preheat the oven to 350 degrees F.
  • Place crushed pretzels in the bottom of a 9 x 13-inch baking dish. Pour melted butter carefully over top. Bake in preheated oven for 10 minutes and remove immediately. Do not overcook or it won't cut with the other layers.
  • In a large bowl, cream together the room temperature cream cheese, sugar, and vanilla. Fold in whipped topping. Spread over the completely cooled crust.
  • Drain the pineapple cans.
  • Combine the pineapple and dry pudding mix. Spread over whipped topping layer.
  • Chill in the fridge until serving. Return any leftovers to the fridge


Serves: 12

Calories374kcal (19%)Carbohydrates40g (13%)Protein3g (6%)Fat23g (35%)Saturated Fat14g (70%)Cholesterol64mg (21%)Sodium419mg (17%)Potassium69mg (2%)Fiber1g (4%)Sugar21g (23%)Vitamin A759IU (15%)Vitamin C1mg (1%)Calcium46mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword pineapple dessert, pineapple pretzel salad
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Chelsea Lords

Chelsea is the blogger behind Chelsea’s Messy Apron. She is always experimenting in the kitchen and making new things to eat. “Or I am in the kitchen eating. Both are good.” She tries to eat a balanced diet of healthful foods, but she loves desserts. You will find most of her recipes are healthy and easy, but still taste great! She has found that eating is all about balance and she hopes that that is the case on her site!

Read More Posts by Chelsea

Visit Chelsea's Website

facebook twitter pinterest instagram



Leave a reply
  1. Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.

  2. MMMmmm… made this yesterday for family that came into town and everyone loved it! It was so easy to make and we’ll definitely make it again! Think we’ll try strawberries with the lemon pudding and see how that tastes 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating