Pineapple Pretzel Salad
Pineapple Pretzel Salad is the kind of treat that stops everyone in their tracks—it’s salty, sweet, creamy, and crisp all in one bite.
Cream cheese, crushed pretzels, and pineapple gelatin come together in three easy layers that chill to perfection in your trusty baking dish.
This is one of those crowd-pleasing desserts that looks impressive but feels totally doable, even on a busy day.
Pineapple Pretzel Salad Recipe Highlights
- Sweet, creamy, and crunchy all in one bite
- No baking required and easy to prep ahead
- Great for potlucks, barbecues, or holidays
- Uses pantry-friendly ingredients and simple steps
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PRETZELS – I use salted pretzels to give the crust a salty crunch that balances the sweet layers. Crush them into fine crumbs so the crust holds together when sliced.
BUTTER – Melted butter holds the pretzel crust in place and adds a rich flavor that works perfectly with the pineapple and cream layers.
SUGAR – I use brown sugar in the crust for its moisture and caramel-like sweetness, which helps bind the pretzels. Powdered sugar goes in the cream cheese layer to keep it smooth and creamy without any grit.
CREAM CHEESE – This gives the middle layer its creamy texture and a slight tang. Let it soften at room temperature so it blends easily and stays smooth.
VANILLA – A splash of vanilla brings out the flavor in the cream cheese layer and gives it a warm, balanced finish.
WHIPPED TOPPING – This makes the cream cheese layer light and fluffy. You can use stiff, homemade whipped cream instead, but it needs to hold its shape well.
INSTANT GELATIN MIX – Pineapple gelatin creates the fruity top layer and helps everything set firmly. Two small boxes are just the right amount for a sturdy, sliceable finish.
PINEAPPLE – I use pineapple tidbits for a little texture in each bite. One can is drained to keep the gelatin from getting too watery, and the other adds just enough juice to boost the flavor.
How To Make Pineapple Pretzel Salad
Please check the printable recipe card below for more detailed instructions.
- Mix pretzels, butter, and brown sugar. Press into a baking dish and chill.
- Beat cream cheese, powdered sugar, and vanilla. Fold in whipped topping.
- Spread cream mixture over the crust and chill again.
- Dissolve gelatin in boiling water. Stir in pineapple and let it thicken.
- Pour pineapple layer over the cream layer.
- Chill for 2 hours or more, then slice and serve.
Leftovers and Storage
STORE – Keep the Pineapple Pretzel Salad leftovers tightly covered in the refrigerator. It stays fresh for 2 to 3 days, but the pretzel crust softens after the second day.
FREEZE – Freezing is not recommended. The texture of the gelatin and cream cheese layers will change once thawed, and the pretzel crust may become soggy.
MAKE AHEAD – You can make the entire dish a day in advance. Chill overnight and wait to garnish until right before serving.
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Serving Suggestions
AFTER A SUMMER GRILL-OUT – This Pineapple Pretzel Salad is a great way to finish off a meal of burgers, brats, or grilled chicken on a warm day.
AS A HOLIDAY DESSERT – Serve it alongside more traditional pies for a sweet, refreshing option that doesn’t need oven space.
WITH COFFEE OR TEA – A small square of this after dinner pairs nicely with a hot cup of something simple.
ON A DESSERT TABLE – If you’re putting together a spread, this adds color, texture, and a sweet-salty bite guests will go for first.
FOR A MAKE-AHEAD POTLUCK DISH – Bring it chilled and already sliced—no reheating, no fuss, and it travels well in a covered baking dish.
Recipe Success Tips
FINELY CRUSHED PRETZELS – Use a food processor or rolling pin to crush the pretzels into small, even pieces. If the chunks are too big, the crust won’t hold together and might fall apart when you slice it.
SOFTENED CREAM CHEESE – Make sure the cream cheese sits out long enough to soften. If it’s too cold, it stays lumpy and is much harder to mix smoothly.
FOLD GENTLY – When you add the whipped topping, take your time and fold it in slowly. It helps the cream cheese layer stay light and fluffy instead of getting dense.
PARTIALLY SET JELLO – Let the pineapple jello mixture sit for about five minutes so it thickens a bit. If it’s too runny, it can leak into the cream layer and make everything messy.
FULLY COVER THE CRUST – When you spread the cream cheese layer, be sure to go all the way to the edges. That creates a seal and keeps the jello layer right where it belongs.
Commonly Asked Questions
Can I use crushed pineapple instead of tidbits?
Yes, crushed pineapple works fine and gives a smoother texture. Just be sure to keep one can drained and the other with juice for the right consistency.
What’s the best way to crush pretzels?
You can use a food processor for quick, even crumbs or place the pretzels in a zip-top bag and crush them with a rolling pin. Aim for small pieces so the crust holds together.
Can I use homemade whipped cream instead of whipped topping?
Yes, but make sure it’s whipped stiff so it doesn’t collapse when mixed. You’ll need the same volume as the whipped topping to keep the layer fluffy.
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Pineapple Pretzel Salad
Ingredients
- 8 ounces pretzels crushed
- 1 cup butter unsalted, melted
- ¼ cup brown sugar packed
- 8 ounces cream cheese softened
- ¾ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 8 ounces whipped topping thawed
- 2 3-ounce packages Jello pineapple gelatin mix
- 1 ½ cups water boiling
- 2 20-ounce cans pineapple tidbits drain one and leave one undrained
Instructions
- Grease a 9×13” baking dish.
Pretzel Layer
- In a medium bowl, mix the crushed pretzels, melted butter, and brown sugar.Press the pretzel mixture into the bottom of the prepared baking dish in an even layer.
- Transfer the baking dish to the refrigerator to set while you prepare the cheesecake layer.
Cream Cheese Layer
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth in a large bowl with an electric mixer. Fold the thawed whipped topping to the cream cheese mixture and mix just until combined.
- Spread the cheesecake mixture over the pretzel layer. Ensure you cover the pretzels completely so the jello layer doesn’t seep through.
- Return the baking dish to the refrigerator while you make the jello layer.
Pineapple Gelatin Layer
- Bring 1 ½ cups of water to a boil in a large pot. Remove from heat and stir in the jello packets until dissolved.
- Add the pineapple tidbits (one drained and one undrained) to the jello mixture. Let the pineapple jello mixture thicken for about 5 minutes until partially set.
- Spread the pineapple jello mixture over the cheesecake layer.
Chill and Serve
- Cover the dish and chill in the refrigerator for at least two hours or up to overnight before cutting and serving.
- Optional – Garnish with whipped cream, additional pineapple, and shredded coconut.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.