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This Pineapple Pretzel Salad is a beautiful layered dessert that is sure to impress. A salty pretzel crust is topped with a creamy cheesecake layer and topped with a refreshing pineapple jello layer. This dessert is the perfect blend of salty and sweet.
Course Dessert
Cuisine American
Keyword dessert salad, easy no bake dessert, no bake desserts, pineapple, pineapple dessert, pineapple salad
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.
Notes
Chill Time may vary and is not included in the total time.