Description
Pineapple Pretzel Salad is a refreshingly sweet and tangy layered dessert featuring a salty pretzel crust, creamy cream cheese and whipped topping layer, and a fruity pineapple gelatin topping. Perfect for potlucks or gatherings, this no-bake dessert combines crunchy, creamy, and fruity textures in a vibrant treat that sets beautifully in the fridge.
Ingredients
Scale
Crust
- 2 cups crushed pretzels (120g, about 4 cups before crushing)
- 1 cup salted butter, melted (227g, 2 sticks)
- 3 tbsp granulated sugar (38g)
Gelatin Layer
- 1 cup water (227g)
- 6 oz pineapple Jell-O (170g, 2 packets; unflavored powdered gelatin can also be used)
- 1 cup crushed ice (227g)
- 40 oz crushed pineapple in syrup (1,134g, 2 cans)
Cream Cheese Layer
- 2 cups whipped topping (120g, plus more for garnish)
- 8 oz cream cheese (227g, 1 brick)
- 1 cup granulated sugar (200g)
Garnish
- Canned pineapple tidbits (drained, as needed)
- Fresh mint leaves (as desired)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix Crust Ingredients: In a medium bowl, combine the crushed pretzels, melted salted butter, and granulated sugar. Stir well to evenly coat the pretzels with butter and sugar.
- Bake Crust: Transfer the pretzel mixture to an ungreased 9×13-inch baking dish, spreading it evenly across the bottom. Bake for 10 minutes only to avoid sticking. Once baked, transfer to a wire rack and allow it to cool completely.
- Prepare Gelatin Mixture: Bring 1 cup of water to a boil in a saucepan, then pour it immediately into a large heatproof bowl. Sprinkle pineapple Jell-O over the hot water and stir until fully dissolved. Add 1 cup of crushed ice and stir until the ice melts completely.
- Incorporate Pineapple: Pour the crushed pineapple into a strainer and press with a spoon or rubber spatula to extract as much liquid as possible. Add the drained pineapple chunks to the gelatin mixture and stir well. Refrigerate for about 15 minutes until the mixture is partially set.
- Mix Cream Cheese Layer: While gelatin sets, beat together the whipped topping, cream cheese, and sugar in a large bowl until smooth and creamy. Spread this mixture evenly over the cooled pretzel crust.
- Assemble Layers: Gently spoon the slightly thickened pineapple gelatin mixture over the cream cheese layer, making sure to evenly cover the surface without disturbing the layer below. Cover the dish and refrigerate for 4 to 6 hours, or overnight, until firm.
- Serve and Garnish: Once set, cut into squares and garnish with additional whipped topping, canned pineapple tidbits, and fresh mint leaves as desired before serving.
Notes
- Be careful not to overbake the crust, as it can stick to the pan if baked longer than 10 minutes.
- If using unflavored gelatin instead of pineapple Jell-O, add pineapple flavoring or juice to maintain the authentic taste.
- Ensure the crust cools completely before adding the cream cheese layer to prevent melting.
- The dessert can be prepared a day ahead and refrigerated overnight for best results and easier slicing.
- Use salted butter for the crust to complement the sweetness with a slight savory touch.
