Pineapple Pretzel Salad Dessert Recipe
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.
Servings: 9
Calories: 463kcal
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 9x9 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
Calories: 463kcal | Carbohydrates: 67g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 360mg | Potassium: 226mg | Fiber: 1g | Sugar: 52g | Vitamin A: 673IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 1mg