Description
Pineapple Pretzel Salad is a sweet-and-salty chilled dessert with a crunchy buttery pretzel crust, creamy vanilla filling, and refreshing pineapple gelatin layer. Fluffy whipped cream makes it perfect for potlucks, holidays, and warm-weather gatherings.
Ingredients
5 cups mini pretzels, crushed (about 2 ½ cups crushed)
1 ¼ cups granulated sugar, divided
¾ cup unsalted butter, melted
12 ounces cream cheese, softened
1 ½ teaspoons vanilla extract
16 ounces whipped cream, thawed and divided
1 cup boiling water
40 ounces crushed pineapple in juice (2 × 20-ounce cans)
6 ounces pineapple-flavored gelatin (2 × 3-ounce boxes)
1 small can pineapple chunks, optional for topping
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Combine the crushed pretzels with ½ cup of the granulated sugar in a mixing bowl.
- Pour the melted butter over the pretzel mixture and stir until evenly coated.
- Press the pretzel mixture firmly and evenly into the bottom of the prepared baking dish.
- Bake for 10 minutes, then remove from the oven and allow the crust to cool completely.
- Beat the softened cream cheese until smooth and fluffy.
- Add the remaining ¾ cup sugar and vanilla extract and beat until smooth and well combined.
- Gently fold half of the whipped cream into the cream cheese mixture until incorporated.
- Spread the cream cheese mixture evenly over the completely cooled pretzel crust, taking it all the way to the edges to create a seal.
- Combine the pineapple-flavored gelatin with 1 cup boiling water in a heat-safe bowl and stir until completely dissolved.
- Stir the crushed pineapple and its juice into the gelatin mixture. Allow it to cool slightly and begin to thicken.
- Gently pour the pineapple gelatin mixture over the cream cheese layer and spread evenly.
- Cover and refrigerate for at least 4 hours, or until the pineapple layer is completely set.
- Before serving, spread or spoon the remaining whipped cream over the top and garnish with well-drained pineapple chunks if desired.
Notes
Allow the pretzel crust to cool completely before adding the cream cheese filling.
Spread the cream cheese mixture all the way to the edges of the dish to help prevent the gelatin from making the crust soggy.
Let the pineapple gelatin mixture cool slightly and begin to thicken before pouring it over the cream layer.
For a variation, substitute some of the pineapple with well-drained mandarin oranges.
Finely chopped pecans can be added to the pretzel crust for extra crunch.
The dessert can be assembled in individual dessert cups using the same layer order.
Store tightly covered in the refrigerator for 2 to 3 days. Do not reheat.
For make-ahead preparation, assemble the dessert the night before and add the final whipped cream and pineapple garnish closer to serving.
Freezing is not recommended because it can affect the texture of the gelatin, cream cheese, and whipped topping.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 39 g
- Sodium: 390 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
