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A beautifully plated slice of Pineapple Pretzel Salad featuring a buttery pretzel crust, creamy filling, and a layer of pineapple topped with whipped cream and fresh pineapple garnish. Surrounded by pretzels and a bowl of pineapple chunks for decoration.

Pineapple Pretzel Salad You’ll Absolutely Love

Whip up this irresistible Pineapple Pretzel Salad, a no-bake dessert that perfectly combines sweet, salty, creamy, and crunchy layers. With its buttery pretzel crust, tangy pineapple topping, and luscious cream cheese filling, this crowd-pleaser is perfect for any occasion—whether it’s a summer BBQ, potluck, or family dinner. Easy to make, beginner-friendly, and bursting with tropical flavors, this dessert is a guaranteed hit!

  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

For the Pretzel Crust

  • 2 cups crushed pretzels
  • ¾ cup unsalted butter, melted
  • 3 tablespoons granulated sugar

For the Creamy Filling

  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 8 ounces whipped topping (like Cool Whip), thawed

For the Pineapple Topping

  • 1 (20-ounce) can crushed pineapple, drained
  • 1 (6-ounce) package pineapple gelatin
  • 2 cups boiling water

Optional Garnishes

  • Fresh pineapple chunks
  • Mint leaves for a pop of color

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar. Stir until the mixture is evenly coated.
  3. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
  4. Bake for 10 minutes, then remove from the oven and let it cool completely.
  5. In a medium bowl, beat the softened cream cheese and sugar together until smooth and fluffy.
  6. Fold in the thawed whipped topping gently to maintain its airy texture.
  7. Spread the creamy mixture evenly over the cooled pretzel crust, ensuring it reaches the edges to create a seal. This prevents the gelatin layer from seeping through.
  8. In a large bowl, dissolve the pineapple gelatin in 2 cups of boiling water. Stir until fully dissolved.
  9. Add the drained crushed pineapple to the gelatin mixture and stir well. Let it cool to room temperature, but do not let it set completely.
  10. Pour the cooled pineapple mixture over the cream cheese layer, spreading it evenly.
  11. Refrigerate the dish for at least 4 hours or until the gelatin is fully set.
  12. Once the salad is fully chilled, slice into squares or scoop with a serving spoon. Garnish with fresh pineapple chunks or mint leaves for an extra touch of elegance.

Notes

Crushing Pretzels: Place pretzels in a sealed plastic bag and crush them with a rolling pin for even crumbs. Avoid over-crushing to maintain some texture.

Cream Cheese Softening: Leave the cream cheese at room temperature for about 30 minutes to make mixing smoother and easier.

Gelatin Cooling: Allow the gelatin mixture to cool slightly before pouring it over the cream layer to prevent melting the creamy filling.

  • Author: Chef Joyé
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 300mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Pineapple Pretzel Salad, Sweet and Salty Dessert, No-Bake Dessert

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