Pineapple Pretzel Salad

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5 from 1 vote

Pineapple Pretzel Salad is filled with sweet and salty flavors and plenty of pretzel crunch crust!

Prep Time15

Cook Time10

Chill Time4

Total Time4 25

Course: Dessert, Salad, Side Dish

Cuisine: American

Servings: slices

Calories: 420kcal

Author: Jennifer Fishkind

Ingredients

2½ cups crushed pretzels (5 cups of whole pretzels)
1¼ cups granulated sugar (divided into ½ cup and ¾ cup)
¾ cup salted sweet cream butter melted
12 ounces cream cheese softened
2 teaspoons pure vanilla extract
12 ounces whipped topping thawed (if choosing to top with a spoonful of whipped topping you will need an additional amount of whipped topping, you can buy 2 (8-ounce) whipped topping and use one full container and half of the other container for the recipe and the remaining half container for the topping)
1 cup boiling water
40 ounces (2 20-ounce) cans of crushed pineapple in 100% pineapple juice
6 ounces (2 3-ounce) box pineapple gelatin mix

Optional:

20 ounce can pineapple chunks (the chunks can be used as optional garnish)

Instructions

Preheat the oven to 350°F. Lightly spray a 9x13 baking dish with nonstick cooking spray. Set it aside.
Add the crushed pretzels and ½ cup granulated sugar to a medium-sized mixing bowl. Stir to combine. Add the melted butter to the pretzel mixture. Stir to coat completely. Press into the bottom of the prepared baking dish.
Bake the pretzel base for 10 minutes. Allow the crust to cool completely.
Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 1-1½ minutes until no lumps remain.
Add the remaining ¾ cup granulated sugar and vanilla extract for another 1-1½ minutes until completely incorporated.
Fold in the thawed whipped topping.
Use an offset spatula or silicone spatula to spread the cream cheese mixture over the pretzel crust evenly. When smoothing the cream cheese mixture, make sure to create a small ledge around the sides with the cream cheese mixture. This will help create a wall or barrier to prevent the jello from seeping down the sides into the pretzel base and making it soggy.
Drain the juice of 1 can of crushed pineapple, but do not drain the second can.
Add the boiling water to a medium-sized mixing bowl. Sprinkle both packages of gelatin over the boiling water. Stir to dissolve the gelatin completely.
Add both cans of crushed pineapple, 1 can drained, and 1 can with the juice to the dissolved gelatin. Chill in the refrigerator for 15-20 minutes or until the gelatin is just starting to thicken but has not set.
Carefully spoon the gelatin mixture over the cream cheese layer, be sure it does not go over the edges of the cream cheese. Cover and chill in the refrigerator for at least 4 hours or until set. Slice 3 slices x 4 slices before you are ready to serve.
May garnish with a spoonful of whipped topping and a small piece of drained pineapple chunk.

Notes

Storage:

To Store: Store any leftovers covered in the refrigerator for up to 4 days.

Tips:

Feel free to garnish each slice with a spoonful of whipped topping and a small piece of drained pineapple chunk
If you choose to top your dessert salad with a spoonful of whipped topping, you will need an additional amount than what's called for in the recipe. You can buy 2 (8-ounce) whipped topping and use one full container and half of the other container for the recipe and the remaining half container for the topping)
You can crush the pretzels in the food processor or add them in batches to a gallon-size ziplock bag and use either a rolling pin or even the cans of crushed pineapple to crush the pretzels.
I chose to use the small pretzel twists, but you can also use the small pretzel sticks.
This pretzel salad must be made at least 4 hours ahead of time to allow time for the jello layer to fully set up.

Nutrition