Pineapple Pretzel Salad is a delicious tropical twist on the classic Strawberry Pretzel Salad. Made with a pretzel layer, topped with a cream cheese layer and a pineapple gelatin layer. There is tons of pineapple flavor in this sweet and salty dessert.
It’s very similar to this Pineapple Pretzel Fluff, except it is in layer form. The sweetness of the top two layers pairs magically with the salty, crunchy pretzel bottom.
This easy dessert has 3 very distinctive layers which really go well together. The pretzel layer is salty and crunchy. The cream cheese/cool whip layer is creamy and sweet and the jello layer is fruity and tangy with that jiggly jello texture.
Makes a great summer potluck dessert or holiday dessert. It can be made a day or two in advance which is super convenient.
Pineapple Pretzel Salad Recipe Tips
Must be made at least 4 hours ahead of time to allow time for the jello layer to fully set up.
Be sure not to overcook the pretzel crust or it can be hard to get out of the pan.
Serve as is or topped with a little fresh whipped cream or Cool Whip.
If you like pineapple desserts, this Pineapple Delight is another must try.
Can be kept in the refrigerator for 4 days.
Try These Other Pineapple Desserts
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 1/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 (8-ounce) container Cool Whip, thawed
- 2 (20-ounce) cans crushed pineapple in syrup
- 2 (3-ounce) boxes pineapple gelatin
- 1 cup water
- 1 cup ice water
- Preheat oven to 350 degrees.
- Combine pretzels, melted butter and sugar in a medium bowl. Stir until mixed well.Transfer to a greased 9×13-inch baking dish. Gently press down on the mixture and even it out.Bake for 10 minutes. Let cool completely.
- In a large bowl, use a hand-held mixer to beat the cream cheese and sugar until blended. Beat in the cool whip and spread over the cooled pretzel layer. Be sure the cream cheese layer goes completely to the sides of the baking dish so that the jello layer can't seep down.Refrigerate.
- Place pineapple in a strainer and use a rubber spatula to press out as much liquid as possible. Set aside.
- Bring 1 cup of water to a boil in a medium saucepan. Stir in the gelatin until dissolved.Stir in the ice water and the pineapple. Refrigerate 15 to 20 minutes or until partially set.
- Pour pineapple mixture over cream cheese layer and smooth it out into an even layer.
- Cover and refrigerate for 4 to 24 hours.