Pineapple Pretzel Salad
This Pineapple Pretzel Salad is a perfect mix of sweet, salty, and creamy layers. The salty crunchy pretzel crust pairs beautifully with the creamy pineapple and whipped topping filling, all topped with a delicate pineapple gelatin layer, resulting in a refreshing dessert ideal for potlucks and gatherings.
Ingredients
For the Crust
- 2 cups crushed pretzels
- 1 cup butter melted
- 3 tablespoons granulated sugar for crust
For the Filling
- 1 cup granulated sugar for filling
- 8 oz cream cheese softened
- 1 can crushed pineapple 20 oz, drained
- 1 container whipped topping 8 oz, thawed
For the Gelatin Layer
- 1 package pineapple gelatin 6 oz
- 2 cups boiling water
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of granulated sugar. Mix well to evenly coat the pretzels.
- Press the pretzel mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust.
- Bake the crust for 10 minutes to set and toast slightly. Remove and allow it to cool completely.
- In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar until smooth and creamy.
- Gently fold in the thawed whipped topping and drained crushed pineapple until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust. Refrigerate for about 30 minutes to let it set.
- In another bowl, dissolve the pineapple gelatin in 2 cups of boiling water. Stir well and then let it cool to room temperature.
- Pour the cooled pineapple gelatin over the cream cheese layer.
- Refrigerate the entire salad until the gelatin is completely set, at least 2 hours.
- Serve chilled as a refreshing and crowd-pleasing dessert.