Pineapple Pretzel Salad Recipe

What’s in This Pineapple Pretzel Salad Recipe?

This pretzel salad recipe was tailor-made for the holidays. With Easter just around the corner, it’s about time we figured out our best holiday menu to wow the masses! Everyone loves a good strawberry pretzel salad around the holidays, but that’s been done and done and done. I thought it was high time to put a fun spin on a classic and break out the pineapple!

Pretzels: The perfect salty base for this rich and creamy salad. Butter: Salted butter helps bind the pretzels together to create a cohesive crust. Sugar: Granulated sugar sweetens both the crust and the filling. Water + Ice: You’ll need to boil some water to activate the Jell-O and then some crushed ice to rapidly cool it down so it doesn’t melt the whipped topping. Jell-O: I have found that pineapple-flavored Jell-O works best for this recipe, but unflavored powdered gelatin, such as Knox, will also work. Crushed Pineapple in Syrup: It’s important to use pineapple packed in syrup because fresh pineapple contains Bromelain, an enzyme that will inhibit the Jell-O’s ability to gel in the fridge. Whipped Topping: Use store-bought Cool Whip, or make your own stabilized whipped cream. Cream Cheese: Thickens the topping and adds a tangy flavor.

The Origins of Pretzel Salad

The salad moniker for this tasty recipe dates back to an era when Jell-O reigned supreme. The Joys of Jell-O cookbook was a wild publication, and it defined pretty much any dish containing the jiggly stuff as a salad. I remember my Mom having a copy and I loved to flip through the pages. So, while it’s not technically a salad per se, this pineapple pretzel salad is one delicious side dish!

How to Store and Reheat

I find that the crust for this pineapple pretzel salad stays crisp if enjoyed within 24 hours, but the whole thing will keep for up to 3 days tightly covered in the refrigerator.

How to Freeze

You can freeze this delicious pretzel salad whole, or cut it into slices and tightly wrap it in 2 layers of plastic wrap and 1 layer of aluminum foil to protect it from freezer burn. It will keep for up to 3 months. Let thaw overnight in the refrigerator before enjoying, but keep in mind that the crust will not be as crisp.

Serving Suggestions

Pineapple is a perfect pair with ham, and ham is a perfect dish for Easter! So logically, this pretzel salad is the perfect Easter side dish! I’m basically trying to make our holiday gathering one giant Hawaiian pizza :). This salad is technically a side dish but also doubles as a dessert. I cannot get enough as leftovers. I had this in my fridge for approximately 10 hours before it was completely gone. It almost tastes like pineapple cheesecake. Not a bad thing at all!

Notes from the Test Kitchen

This pretzel salad recipe is as simple as baking up a quick pretzel crust (I’m talking crushing some pretzels and that’s about it), followed by layering on the cream cheese layer, and then topping with a pineapple gelatin layer. Like I said, easy!

How to Make Pretzel Salad Step by Step

Mix the Pretzel Crust: Preheat your oven to 350°F. Combine 2 cups of crushed pretzels, 1 cup of melted salted butter, and 3 tablespoons of granulated sugar in a medium bowl. Bake the Pretzel Crust: Transfer the pretzel/butter mixture to an ungreased 9×13-inch baking dish. Spread the mixture evenly over the bottom of the dish. Bake for 10 minutes (NOT any longer or the mixture could stick). Transfer to a wire rack and set aside to cool completely. Dissolve the Jell-O: While the crust cooks, bring 1 cup of water to a boil in a saucepan, then immediately transfer to a large heatproof bowl. Sprinkle 6 ounces (2 packages) of pineapple Jell-O over the boiling water and stir until it dissolves. Add 1 cup of crushed ice and stir until ice dissolves. Stir in the Pineapple: Pour 40 ounces of crushed pineapple into a strainer, and use the back of a large spoon or a rubber spatula to press the pineapple against the sides and bottom of the strainer to press out as much liquid as possible. Add the drained pineapple to the Jell-O mixture and stir well. Refrigerate for 15 minutes or until partially set. Make the Whipped Layer: While the pineapple mixture sets, in a large bowl, cream together 2 cups of whipped topping, 8 ounces (1 brick) of cream cheese, and 1 cup of granulated sugar. Beat until smooth. Spread over the cooled crust. Chill the Salad: Carefully spoon the slightly thickened gelatin mixture over the cream cheese layer. Cover and chill 4-6 hours (or overnight) or until firm. Cut and Serve: Cut into squares, and if desired, garnish with whipped topping, pineapple tidbits, and fresh mint leaves.