Description
Sweet and salty pineapple pretzel salad dances with creamy layers of cream cheese, whipped topping, and crushed pretzels. Refreshing Hawaiian-inspired dessert promises a delightful crunch that will surprise and satisfy hungry guests.
Ingredients
Scale
Crust Ingredients:
- 2.5 cups pretzels, crushed (5 cups whole pretzels)
- 1/2 cup granulated sugar
- 3/4 cup salted sweet cream butter, melted
Cream Cheese Layer Ingredients:
- 12 ounces (340 grams) cream cheese, softened
- 2 teaspoons pure vanilla extract
- 12 ounces (340 grams) whipped topping, thawed
Gelatin and Pineapple Layer Ingredients:
- 1 cup boiling water
- 6 ounces (170 grams) pineapple gelatin mix
- 40 ounces (1.13 kilograms) crushed pineapple in 100% pineapple juice
- 20 ounces (567 grams) pineapple chunks (optional, for garnish)
Instructions
- Preheat oven to 350°F and coat a 9×13-inch baking dish with nonstick spray.
- Mix crushed pretzels with sugar, then incorporate melted butter until thoroughly combined. Press the mixture firmly into the baking dish bottom.
- Bake the pretzel crust for 10 minutes, then allow to cool completely at room temperature.
- Using a mixer, whip cream cheese until smooth and creamy, approximately 1-2 minutes.
- Incorporate sugar and vanilla extract into the cream cheese, continuing to beat until well blended.
- Gently fold whipped topping into the cream cheese mixture, creating a light and fluffy texture.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, creating a slight raised edge to prevent gelatin from seeping underneath.
- Drain juice from one pineapple can. Dissolve gelatin in boiling water, stirring until completely integrated.
- Add both drained and undrained pineapple to the gelatin mixture. Refrigerate for 15-20 minutes until slightly thickened but not fully set.
- Pour the gelatin mixture carefully over the cream cheese layer, ensuring even distribution without overflowing.
- Refrigerate for minimum 4 hours until the dessert is completely set and firm.
- Cut into square portions and optionally garnish with additional whipped topping and pineapple chunks before serving.
Notes
- Choose pretzels with a robust crunch to create a sturdy, textured base that won’t get soggy quickly.
- Drain pineapple thoroughly to prevent excess liquid from making the crust mushy and compromising the dessert’s structure.
- Use full-fat cream cheese for a richer, more stable filling that holds its shape and provides a luxurious mouthfeel.
- Consider substituting gluten-free pretzels to make the recipe suitable for those with gluten sensitivities, ensuring everyone can enjoy this delightful dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 196
- Sugar: 18 g
- Sodium: 146 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 17 mg