This light, fluffy Pineapple Pretzel salad has the perfect combination of sweet pineapple and salty pretzels. A wonderful spin on the classic strawberry dessert salad, it is the perfect dessert recipe for any occasion.
ALSO, CHECK OUT OUR PEACH PRETZEL SALAD!
AND IF YOU’RE LOOKING FOR MORE LIGHT, FRUITY DESSERTS FOR YOUR NEXT COOKOUT, CHECK OUT: 19 FUN AND NEW DESSERTS FOR YOUR NEXT BBQ.
Sweet and salty is one of my favorite flavor combinations. I just love how those to flavors work together. So I’m always looking for new ways to create with my taste buds crave. This is why I’m happy to introduce a fun new recipe that combines salty, crunchy pretzels and light, sweet pineapple.
This dessert salad could be used for just about any occasion, from a picnic or a cookout to a holiday dessert. It is nice and light on top with a satisfying crunch on the bottom. Here’s what you’ll need to be in pineapple-pretzel bliss!
Pineapple Pretzel Salad Recipe
Pineapple Pretzel Ingredients:
- 3 cups crushed pretzels
- 1/4 cup white sugar
- 1 cup melted butter
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1 small tub, 8 oz, whipped topping, thawed
- 1 large package, 6 oz, (or two small, 3 oz, packages) island pineapple jello
- 1 cup boiling water
- 2 cans, 20 oz each, crushed pineapple (do not drain)
Is Pineapple Pretzel Salad Gluten Free?
Not this version. But it can easily be made gluten free by substituting for Gluten Free Pretzels!
Pineapple Pretzel Instructions
Pineapple Pretzel Instructions- Preheat oven to 350.
- Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 0.25″ in size. When you have 3 cups, set aside. We love to use these gallon sized freezer bags. They are tough, durable and have new grip and seal technology that makes them super easy to open and close.
- In a mixing bowl, add melted butter and 1/4 cup sugar and mix well. Stir in pretzels and mix well to combine. Press into a 9×13 baking pan. Bake for 10 minutes and remove from oven and cool. We love to use this baking pan because it comes with a lid! This way, you can just keep the leftovers fresh right in your baking pan! No more trying to cover it up with messy aluminum foil. Yay!
- Combine cream cheese and 1 cup sugar and beat well. Fold in whipped topping. Spread on top of pretzel layer and refrigerate for one hour.
- Add 1 cup of boiling water to a large bowl. Stir in jello and mix for about 2 minutes until jello is dissolved. Add pineapple and mix well. Pour onto top of cream mixture and evenly spread. Refrigerate for 4 hours or overnight.
- Cut into squares before serving.
This Pineapple Pretzel Salad recipe makes 24 squares. Please note that the recipe calls for canned pineapple. I do not advise using fresh pineapple as this will cause your Jello to not set properly. Also, the Island Pineapple Jello was found at Walmart. If you are having trouble finding it at your store, check there!
I hope you enjoy this sweet, salty, crunchy and smooth Pineapple Pretzel Salad recipe. It’s a fun, unique dessert salad that everyone can enjoy!
Rate this Recipe
Pineapple Pretzel Salad
Course Dessert, Salad
Servings 24 Squares
This light, fluffy Pineapple Pretzel salad has the perfect combination of sweet pineapple and salty pretzels. It is the perfect dessert salad for any occasion.
Prep Time 25 minutes mins
Cook Time 5 hours hrs
Ingredients
- 3 cups crushed pretzels
- 1/4 cup white sugar
- 1 cup melted butter
- 8 ounces cream cheese softened
- 1 cup sugar
- 1 small tub 8 oz, whipped topping, thawed
- 1 large package 6 oz, (or two small, 3 oz, package island pineapple jello
- 1 cup boiling water
- 2 cans 20 oz each, crushed pineapple (do not drain)
Instructions
Preheat oven to 350.
Place pretzels in a large resealable bag and crush with a rolling pin until pretzels are about 0.25″ in size. When you have 3 cups, set aside.
In a mixing bowl, add melted butter and 1/4 cup sugar and mix well. Stir in pretzels and mix well to combine. Press into a 9×13 baking pan. Bake for 10 minutes and remove from oven and cool.
Combine cream cheese and 1 cup sugar and beat well.
Fold in whipped topping.
Spread on top of pretzel layer and refrigerate for one hour.
Add 1 cup of boiling water to a large bowl. Stir in jello and mix for about 2 minutes until jello is dissolved. Add pineapple and mix well.
Pour onto top of cream mixture and evenly spread. Refrigerate for 4 hours or overnight.
Cut into squares before serving.
Nutrition
Calories: 220kcal
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Reader Interactions
Jen says
Love it! I’m going to make this for Memorial Day weekend. We’re having friends over and I know they’re going to love it too.Reply
Dorothy O'Daniel says
Looks yummy, I’m going to try this one out.
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Tisha says
You can’t go wrong with sweet and salty!Reply
Kathy says
Exactly!
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Kristina says
Love everything about this dessert! Great crunch and creaminess to it, perfect for a summer BBQ!Reply
Kathy says
Agreed! A perfect summer dessert!
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Beth Pierce says
Love the perfectly balanced combo of sweet and salty and soft and crunch! Delicious!Reply
Kathy says
I love that salt and sweet combo too, I’m so happy you liked it!
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Emily says
This recipe was a big hit with the kiddos. Thanks for posting!Reply
Kathy says
I’m so happy your family enjoyed it!
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Sue says
I have made strawberry pretzel salad for many years but never thought to switch up the fruit. This pineapple version sounds so tropical and lovely I’m going to give it a try. Thanks for the recipe!Reply
Kathy says
I think you will like it. I love the traditional strawberry recipe too!
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Cindy Johnson says
Do you think I could use strawberries
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Kathy says
Yes, absolutely!
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Tami Roberts says
I’d like to make this desert in 1/2 pint jars for single servings and use lids for easy transporting to friends house or family picnics. Think I may try!
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Kathy says
Please let us know how it goes!
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Mary Ann says
This a really good. I did double the filling and used splenda instead of sugar. Turned out great.Reply
Kathy says
I am so glad you enjoyed it! Thanks for letting us know about the Splenda!
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Marla says
Reduced sugar by 50%, plenty sweet for dessert, thanks for the recipe!
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Kathy says
Thank you for the tip!
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Jeannie Campbell says
I’m alittle confused , is the cup of sugar that you mix with the cream cheese, powder sugar?
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Kathy says
No, it is regular white sugar.
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Stacie says
Just made it last night, love it!!! BUT tell me what I did wrong that my jello/pineapple mixture falls off of the cream cheese mixture?
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Candy says
I have this problem when I make this with strawberries. To solve the problem I make dents or fork marks across the filling or you can use a spoon to make peaks before you pour over the pineapple, making it uneven so the jello grabs on better.
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Dina says
Everyone enjoyed this! Next time I think I will use less pineapple, just a little too much for us! ThanksReply
Kathy says
I’m so happy your family enjoyed it! Thank you for your feedback.
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Louise says
Made this last night, can’t wait to try. My only issue was the 13” pan wasn’t deep enough and the pineapple and jello mixture ran over. Glad I put it on a baking sheet to catch the overflow!
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Jet Hanson says
I can’t find the pineapple jello to make this dessert what jello can I use instead
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Kathy says
You could try lemon jello with this.
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Michele says
For those looking for pineapple jello, I just ordered and received mine from Walmart. Neither grocery stores in my area carried it
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Susan says
My layers came apart. Any idea of what may have gone wrong? It was still delicious though. 😉Reply
Recliner says
I think the brutal appropriation of the word “salad” here is really reaching… Nothing about this is a salad- it’s a cheesecake on a pie website.
No need to mince words- just call it what it is!
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Kathy says
Ha. Well, it’s a “dessert salad”. According to various definitions I looked up:
“Dessert salads are dishes made with jellos, whipped toppings, fruits, vegetables, mayonnaise, and various other ingredients.”
I didn’t come up with the term or definition. But I think I’m certainly calling it what it is. You can call it whatever you’d like. Hope you enjoyed it and thanks for reading!Reply
Brenda Climer says
Can you use fresh pineapple
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Kathy says
I really think canned pineapple is best in this recipe. But you could try fresh. We haven’t tried it.
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marcia says
You can’t use fresh pineapple with jello. It contains enzymes that cause the jello not to set up. The canning process eliminates the enzymes.
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Kathy says
Yes. This is correct. Thanks for clarifying.
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Laura says
I added 2 cups of Unsweetened coconut, it was delicious. Tasted like a Pina Colada!
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Berni Malek says
Can’t wait to make this for an early Mother’s day with my family. This sounds delicious and I believe it will be a summer staple at my parties this year.😊Reply
Patty Hare says
I made this recipe and my family and friends love it. After it was all made I put Cool Whip topping with a tiny bit of toasted coconut to top it off deliciousReply
Kathy says
Oh! Great idea with the toasted coconut on top!
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Carla says
Does it have to be crushed?
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Kathy says
As opposed to whole pineapple? Or sliced pineapple? We’ve always used crushed. But you could maybe try sliced pineapple.
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Stephanie says
Can I use 20 can of crushed pineapple and 20 can of mandarin oranges?
Thanks!Reply
Kathy says
We have never tried that. Come back and let us know how it turned out!
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Debbie Wygonik says
I’ve made the Pineapple Pretzel Salad several times now. Everyone loves it. I just made last night for today but was unable to find the pineapple island Jello so I substituted with lemon Jello. Worked out just fine. In fact, some liked it better.Reply
Kathy says
Great idea! Thanks for sharing!
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Jannine Preservati says
Can I make this ahead of time and freeze?Reply
Kathy says
I’d be afraid that the pretzel crust will get soggy when it thaws. But you can try it.
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Marion says
Loved, loved, loved that Pineapple/pretzel salad!! Making it again and again and again!!Reply
