Name: Pineapple Pretzel Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 2½ cups crushed pretzels (from 5 cups whole pretzels); ½ cup granulated sugar; ¾ cup salted sweet cream butter, melted; 12 ounces cream cheese, softened; ¾ cup granulated sugar; 2 teaspoons pure vanilla extract; 12 ounces whipped topping, thawed; 1 cup boiling water; 40 ounces (2 cans of 20 ounces each) crushed pineapple in 100% pineapple juice; 6 ounces (2 boxes of 3 ounces each) pineapple gelatin mix; 20 ounce can pineapple chunks, drained; Whipped topping for garnish

Ingredients

2½ cups crushed pretzels (about 5 cups 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

1 cup boiling water

40 ounces (2 cans of 20 ounces each) crushed pineapple in 100% pineapple juice

6 ounces (2 packages of 3 ounces each) pineapple gelatin mix

20-ounce can pineapple chunks (optional garnish)

Instructions

Step 1: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

Step 2: In a medium bowl, combine the crushed pretzels with ½ cup of granulated sugar. Stir well, then add the melted butter and mix to coat the pretzels evenly. Press this mixture firmly into the bottom of the prepared baking dish.

Step 3: Bake the pretzel crust for 10 minutes. Once baked, allow it to cool completely before proceeding.

Step 4: Beat the softened cream cheese in a stand mixer or with a handheld mixer on medium-high speed for 1 to 1½ minutes until smooth and lump-free.

Step 5: Add the remaining ¾ cup sugar and the vanilla extract to the cream cheese. Continue beating for another 1 to 1½ minutes until fully incorporated.

Step 6: Gently fold in the thawed whipped topping until well combined.

Step 7: Spread the cream cheese mixture evenly over the cooled pretzel crust using an offset or silicone spatula. Create a small ledge of cream cheese mixture around the edges to act as a barrier, preventing the gelatin from seeping into the crust.

Step 8: Drain the juice from one can of crushed pineapple, but leave the other can undrained.

Step 9: In a medium bowl, pour the boiling water and sprinkle both packages of pineapple gelatin over it. Stir until the gelatin dissolves completely.

Step 10: Add both cans of crushed pineapple (one drained, one with juice) to the dissolved gelatin mixture. Place the bowl in the refrigerator for 15–20 minutes, or until the gelatin begins to thicken but is not fully set.

Step 11: Carefully spoon the gelatin and pineapple mixture over the cream cheese layer, avoiding the edges to maintain the cream cheese barrier. Cover the dish and chill in the refrigerator for at least 4 hours, or until the gelatin is fully set. Before serving, slice into 3 by 4 pieces.

Step 12: Optionally, garnish each slice with a spoonful of whipped topping and a small piece of drained pineapple chunk.

Tips & Variations

Make sure the pretzel crust is completely cooled before adding the cream cheese layer to prevent melting and sogginess.

To add a tropical twist, sprinkle shredded coconut over the cream cheese layer before adding the gelatin topping.

For a less sweet version, reduce the total sugar by ¼ cup.

If pineapple gelatin mix is unavailable, you can substitute with unflavored gelatin and add extra pineapple juice and sugar to taste, but results may vary.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but it contains an enzyme called bromelain that can prevent gelatin from setting properly. To use fresh pineapple, cook it briefly to deactivate the enzyme or use canned pineapple for best results.

How do I prevent the gelatin from making the crust soggy?

Spread the cream cheese layer with a raised edge around the sides to create a barrier. This prevents the gelatin mixture from seeping down into the pretzel crust and keeps it crisp and crunchy.