Pineapple Pretzel Salad Dessert
If you’re looking for an easy dessert that checks all the boxes—sweet, salty, creamy, and crunchy—this Pineapple Pretzel Salad Dessert is the perfect treat. With its buttery pretzel crust, fluffy cream cheese layer, and tangy pineapple topping, this dessert salad is a crowd favorite for summer BBQs, potlucks, or holiday dessert tables. Inspired by the classic strawberry pretzel salad, this pineapple twist offers a refreshing take with bold tropical flavor and a satisfying crunch. It’s a great option for anyone with a sweet tooth craving something unique. Just be sure to give it enough time to chill for the best results.
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Ingredient Notes
- Crushed Pretzels: These salty pretzels add a crunchy texture and balance the sweetness in the dessert.
- Brown Sugar: Adds depth and a hint of caramel flavor to the pretzel crust.
- Unsalted Butter: Binds the pretzel mixture together and helps form a crisp, salty pretzel crust.
- Cream Cheese: Forms the base of the cream cheese mixture, adding a smooth, tangy richness.
- Granulated Sugar: Sweetens the cream layer, balancing the tang of the cream cheese.
- Vanilla Extract: Enhances the flavor of the cream cheese layer.
- Whipped Topping: Creates a light, fluffy texture in the sweet cream cheese layer.
- Crushed Pineapple: Adds juicy bits of pineapple throughout the top layer and a bold tropical flavor.
- Pineapple Juice: Used to prepare the pineapple jello mixture—add water if needed to reach ¾ cup.
- Lemon Gelatin: Adds a zesty contrast and helps the pineapple layer set into a firm yet jiggly topping.
Fresh pineapple contains enzymes that can prevent gelatin from setting properly. If using fresh pineapple, you must cook it briefly to deactivate the enzymes before mixing with the gelatin.
Absolutely! This dish is perfect for making the day before. Just keep it chilled until ready to serve.
This recipe calls for a 9×9 inch dish for thicker layers. You can use an 8×8 inch for even thicker slices or a 9×13 inch for thinner, more spread out layers (you may want to scale up ingredients for that).
Freezing is not recommended, the gelatin doesn’t thaw well and the texture will likely suffer.
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Let the gelatin mixture cool before pouring it over the cream layer, and gently spoon or pour it over the back of a spoon to avoid breaking the cream layer.
- Crush pretzels finely for a more cohesive crust. Use a food processor or seal in a zip top bag and crush with a rolling pin.
- Let each layer cool/chill properly, don’t rush the steps. Cooling the crust and chilling the cream layer before adding the gelatin helps maintain distinct layers.
- Drain the pineapple well to prevent excess liquid from affecting the texture of the topping.
- Let the gelatin cool slightly before adding pineapple or pouring, if it’s too hot, it could melt the cream layer.
- Garnish just before serving to keep toppings fresh and crisp.
Pineapple Pretzel Salad Dessert
- Preheat the oven to 350°F (175°C). Stir together the crushed pretzels, brown sugar, and melted butter until well combined.
- Press mixture into a 9×9 inch baking dish. Bake for 10 minutes. Let it cool completely.
- Beat cream cheese and sugar until smooth, then mix in vanilla extract. Fold in whipped topping until fluffy and evenly mixed.
- Spread over the cooled crust, making sure to seal all the way to the edges. Chill in the fridge while topping is prepared.
- Heat pineapple juice and lemon juice until hot, then stir in lemon gelatin until fully dissolved. Let cool for 10-15 minutes.
- Stir in the crushed pineapple.
- Gently pour over the cream layer and smooth evenly. Chill until set, at least 4 hours or overnight for best results.
- To serve, slice into thick squares. Garnish with whipped cream, pineapple chunks, or fresh mint leaves.
Pineapple Pretzel Salad Dessert Recipe
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Equipment
Ingredients
Pretzel Crust:
- 1 ½ cups crushed pretzels
- 3 tablespoons brown sugar
- ¾ cups unsalted butter, melted
Cream Layer:
- 8 oz cream cheese softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping thawed
Pineapple Layer:
- 1 20 oz can crushed pineapple, drained with juices reserved
- ¾ cup pineapple juice add water if needed
- 1 6 oz box lemon gelatin
Instructions
- Preheat the oven to 350°F (175°C). Stir together the crushed pretzels, brown sugar, and melted butter until well combined.
- Press mixture into a 9×9 inch baking dish. Bake for 10 minutes. Let it cool completely.
- Beat cream cheese and sugar until smooth, then mix in vanilla extract. Fold in whipped topping until fluffy and evenly mixed. Spread over the cooled crust, making sure to seal all the way to the edges. Chill in the fridge while topping is prepared.
- Heat pineapple juice and lemon juice until hot, then stir in lemon gelatin until fully dissolved. Let cool for 10-15 minutes.
- Stir in the crushed pineapple.
- Gently pour over the cream layer and smooth evenly. Chill until set, at least 4 hours or overnight for best results.
- To serve, slice into thick squares. Garnish with whipped cream, pineapple chunks, or fresh mint leaves.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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