Pineapple Pretzel Salad has 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.
Course Dessert
Cuisine Southern
Keyword layer dessert, summer
Servings 12
Ingredients
Pretzel Crust
2cupscrushed pretzels
3/4cupmelted butter
1/4cupgranulated sugar
Creamy Layer
8ouncescream cheese,softened
1cupgranulated sugar
1(8-ounce) containerCool Whip,thawed
Pineapple Layer
2(20-ounce) canscrushed pineapple in syrup
2(3-ounce) boxespineapple gelatin
1cupwater
1cupice water
Instructions
Preheat oven to 350 degrees.
Combine pretzels, melted butter and sugar in a medium bowl. Stir until mixed well.Transfer to a greased 9x13-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.