Description

Pineapple Pretzel Salad is a delightful layered dessert combining a salty, buttery pretzel crust with a creamy sweetened cream cheese layer and a refreshing pineapple gelatin topping. This no-bake, chilled salad offers a perfect balance of textures and flavors, making it an ideal treat for potlucks, family gatherings, or any summer occasion.

Ingredients

Scale

Crust

2½ cups crushed pretzels (from 5 cups whole pretzels)
½ cup granulated sugar
¾ cup salted sweet cream butter, melted

Cream Cheese Layer

12 ounces cream cheese, softened
¾ cup granulated sugar
2 teaspoons pure vanilla extract
12 ounces whipped topping, thawed

Pineapple Gelatin Layer

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

Optional Garnish

20 ounce can pineapple chunks, drained
Whipped topping for garnish

Instructions

Preheat and prepare dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
Make pretzel crust: In a medium bowl, combine the crushed pretzels with ½ cup granulated sugar. Stir well, then add the melted butter and mix until the pretzel crumbs are fully coated.
Bake crust: Press the pretzel mixture firmly and evenly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove and allow the crust to cool completely.
Beat cream cheese: Using a stand mixer or handheld electric mixer on medium-high speed, beat the softened cream cheese for 1 to 1½ minutes until smooth and lump-free.
Add sugar and vanilla: Add the remaining ¾ cup granulated sugar and 2 teaspoons vanilla extract to the cream cheese and continue beating for another 1 to 1½ minutes until fully incorporated.
Fold in whipped topping: Gently fold the thawed whipped topping into the sweetened cream cheese mixture until well combined and creamy.
Spread cream cheese layer: Spread the cream cheese mixture evenly over the cooled pretzel crust using an offset or silicone spatula. Create a small ledge around the edges to form a barrier that prevents the gelatin layer from seeping down and softening the crust.
Prepare gelatin: Drain juice from one can of crushed pineapple but keep the juice from the other can. In a medium bowl, add boiling water and sprinkle both packages of pineapple gelatin over it. Stir until the gelatin is completely dissolved.
Add pineapple to gelatin: Stir in both cans of crushed pineapple—one drained and one with juice—into the dissolved gelatin mixture.
Chill gelatin: Place the gelatin mixture in the refrigerator for 15 to 20 minutes until it starts to thicken but is not fully set.
Assemble and chill salad: Carefully spoon the thickening gelatin mixture over the cream cheese layer, being careful not to let it spill over the edges. Cover the dish and refrigerate for at least 4 hours, or until the gelatin is set.
Garnish and serve: Before serving, slice the salad into 3 by 4 pieces. Optionally, garnish each slice with a small spoonful of whipped topping and a piece of drained pineapple chunk.

Notes

Make sure the cream cheese is fully softened before beating to avoid lumps.
Press the pretzel crust firmly and bake it well to ensure it stays crisp under the creamy layer.
Creating a barrier of the cream cheese mixture around edges is key to keep the gelatin from leaking down and making the crust soggy.
Chilling the gelatin until it just starts to thicken ensures an even layer when poured over the cream cheese.
This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Use salted pretzels to provide a balanced sweet and salty flavor in the crust.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pineapple pretzel salad, layered dessert, pineapple gelatin dessert, pretzel crust dessert, no-bake salad, creamy pineapple dessert