Pineapple Pretzel Salad
A sweet and salty layered dessert with a pretzel crust, creamy cream cheese filling, and tangy pineapple gelatin topping. Refreshing and visually appealing, this no-bake masterpiece is perfect for any gathering.
Servings: 12 servings
Calories: 275kcal
Ingredients
- 2½ cups crushed pretzels
- 1¼ cups granulated sugar
- ¾ cup salted sweet cream butter, melted
- 12 oz cream cheese, softened
- 2 tsp pure vanilla extract
- 12 oz non-alcoholic whipped topping, thawed
- 1 cup boiling water
- 40 oz crushed pineapple in juice (2 cans)
- 6 oz pineapple gelatin mix (2 boxes)
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Combine crushed pretzels, ½ cup sugar, and melted butter in a bowl until coated.
- Press pretzel mixture into dish, creating an even layer. Bake for 10 minutes. Cool completely.
- Beat softened cream cheese with ¾ cup sugar and 2 tsp vanilla extract until fluffy.
- Fold in whipped topping gently until light and spread over pretzel crust with a slight ledge around edges.
- Drain 1 can of crushed pineapple (reserve juice). Dissolve gelatin mix in boiling water until fully blended. Add crushed pineapple to gelatin mixture and mix until combined.
- Pour pineapple gelatin over cream cheese layer. Chill for 4 hours until set.
- Serve in premeasured slices and refrigerate leftovers.
Notes
Ensure using non-alcoholic whipped topping for halal compliance.
Use a 9x13-inch dish for even layering. Leftovers keep in fridge for 3-4 days.
Use a 9x13-inch dish for even layering. Leftovers keep in fridge for 3-4 days.