This sweet, salty, creamy Pineapple Pretzel Salad is perfect for potlucks and gatherings. With some pantry staple ingredients, this layered dessert is always a hit!
20ouncecan crushed pineapple in 100% juice(do not drain)
⅓cupbroken up pretzels, for garnish
Instructions
Preheat the oven to 350°F.
Crush pretzels in a bag with a meat tenderizer or rolling pin, or place them in a food processor and process them into crumbs.
Place the pretzels into a large bowl and mix well with the melted butter and sugar.
Press the crust into the bottom of a 9x13-inch baking dish. Bake for 10 minutes, then allow it to cool completely.
In a large bowl with an electric mixer, beat the cream cheese and powdered sugar until smooth.
Fold in 8 ounces (1/2 the tub) of whipped topping until there are no streaks left.
Carefully smooth this over the pretzel crust, place into the fridge while you make the pineapple filling.
In a large heatproof bowl, add the Jell-O mix. Add the boiling water and whisk until the Jell-O is dissolved.
Stir in the pineapple with juices. Allow the mixture to cool for 20 minutes on the counter (you don't want the super hot pineapple mixture going directly on top of the cream cheese layer).
Pour the Jell-O mixture on top of the cream cheese mixture. Place in the fridge to chill for 2 hours.
Add the remaining 8 ounces whipped topping on top, chill an additional 2 hours.
Garnish with additional chopped and serve.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Make this the night before to save time and keep in the fridge until ready to serve.
Keep leftovers in the fridge for up to 5 days. Freeze for up to 3 months.