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This pineapple pretzel salad is a great summertime addition to your dessert menu. A deliciously crunchy pretzel crust is topped with a fluffy cream cheese mixture and a crushed pineapple jello topping. This dessert is classic and delicious!
I deeply love all old-fashioned Midwest summertime dessert recipes, but almost nothing is more delicious than a pretzel salad dessert! Typically, this is made with strawberries, but true fans know that pineapple is the best option!
Plus, we always had pineapple in my family, so I’m a little biased.
The premise of the recipe couldn’t be any easier – a sweet and salty buttery pretzel crust is baked in a 9×9 baking dish and is then topped with cream cheese, brown sugar, and Cool Whip filling, AND THEN that is topped with a crushed pineapple jello topping.
It’s the layered dessert of your dreams. Trust me.
The one con of this recipe is that it takes at least 8 hours to make entirely. That’s because you must give it ample time to fully set up before slicing. It’s a test of patience, but you’ll be rewarded deliciously.
It’s a trade-off I’m willing to take.
So, if you’re a fan of all things sweet and tart, this is the dessert for you! Also, if you’re a fan of no-bake cheesecake, the cream cheese layer is very reminiscent of cheesecake.
Love this recipe but wanna try it with strawberries? Give this strawberry pretzel dessert a try!
Ingredients for pineapple pretzel salad
- Crushed pretzels
- Melted butter
- Brown sugar
- Cream cheese
- Whipped topping
- Pineapple Jello
- Crushed pineapple
How to make
There are three main steps to making this recipe.
- The crust
- The creamy middle
- The tart top
For the crust: Mix crushed pretzels, melted butter, and brown sugar. Press into the bottom of a 9×9 dish, bake, and let cool.
For the middle: Whip together cream cheese and brown sugar until smooth. Fold in whipped topping until light and fluffy. Spread evenly over the prepared crust and let cool in the fridge for 1 hour to set up.
For the topping – Add hot water to the Jello, stir in crushed pineapple with the juice, and pour over the cream cheese layer. Cover the dessert casserole and let it chill in the fridge for at least 6 hours.
My Pro Tips
Recipe Tips
Fresh pineapple WILL NOT WORK for this recipe. Fresh pineapple contains an enzyme called bromelain that stops gelatin from setting up. However, bromelain is not in canned pineapple, as cooking destroys the enzymes.
Be patient—this delicious dish is easy to make but requires waiting! It’s hard to be patient around a delightful dish, but it’s worth the wait—trust me!
Flavor switch-up if you can’t find pineapple Jello gelatine. Lemon is a great substitute, but why not get crazy and try cherry and pineapple or raspberry and pineapple?
FAQ’s
More pineapple recipes
- Pineapple Chicken Kebabs
- Mango Pineapple Smoothie
- Ground Pork Tacos with Pineapple Salsa
- Pineapple Mango Habanero Chicken Wings
Pineapple Pretzel Salad
Equipment
Ingredients
For crust:
- 1 cup crushed pretzels
- 1/2 cup salted butter, melted
- 2 tablespoons brown sugar
For cream cheese filling:
- 8 ounces cream cheese, room temperature
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 4 ounces whipped topping, Cool Whip, thawed
For pineapple topping:
- 1 (3 ounce) box pineapple Jello
- 1/2 cup boiling water
- 1 (20 ounce) can crushed pineapple, in 100% pineapple juice
Instructions
- Preheat oven to 350 degrees F and line a 9×9 square baking dish with parchment paper.
For crust:
- In a medium-sized mixing bowl add crushed pretzels, melted butter, and brown sugar.
- Stir to combine and press into the bottom of your parchment lined baking dish.
- Bake for 10 minutes, remove from the oven, and let fully cool.
For cream cheese filling:
- In a medium sized mixing bowl add cream cheese, brown sugar, and vanilla extract.
- Using a handheld mixer or a stand mixer, beat the cream cheese for 5 minutes. The mixture should be creamy and smooth.
- Fold in the Cool Whip until combined.
- Spread cream cheese mixture over the cool crust. Keep the level even and smooth the top.
- Add to the refrigerator and let chill for 1 hour.
For pineapple topping:
- In a medium-sized mixing bowl add Jello packet and boiling water. Stir together for 2 minutes.
- Pour in the crushed pineapple AND ALL THE JUICE. Stir to combine.
- Pour the pineapple Jello mixture overtop the cooled cream cheese layer.
- Cover the dish and place in the refrigerator for at least 6 hours.
- Serve sliced with an extra dollop of whipped topping.
Notes
- Use canned pineapple in 100% pineapple juice for this recipe. Canned in syrup will be too sweet.
- FRESH PINEAPPLE WILL NOT WORK FOR THIS RECIPE.
- If you can’t find pineapple Jello, you can use lemon Jello.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
