Description
Pineapple Pretzel Salad is a delightful layered dessert featuring a crunchy pretzel crust, a creamy sweet cream cheese and whipped topping layer, and a fruity pineapple gelatin topping. This no-bake chilled salad is perfect for gatherings and potlucks, offering a perfect balance of sweet, salty, and tangy flavors with a refreshing texture contrast.
Ingredients
Scale
Crust
- 2 cups pretzel crumbs (about 2 cups crushed pretzels)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
Pineapple Gelatin Layer
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup granulated sugar
- 1 package (3 oz) strawberry gelatin (or any preferred flavor)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the pretzel crust.
- Make the crust mixture: In a medium bowl, combine the pretzel crumbs, melted butter, and 1/4 cup granulated sugar. Stir until the mixture is fully combined and evenly moistened.
- Form the crust: Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer that will form the crust base of the salad.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove it from the oven and allow it to cool completely before proceeding.
- Prepare the cream cheese layer: In a separate bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy.
- Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until fully incorporated, ensuring a light and fluffy texture.
- Spread cream cheese mixture: Evenly spread the cream cheese and whipped topping mixture over the cooled pretzel crust layer in the baking dish.
- Prepare pineapple gelatin mixture: In another bowl, combine the drained crushed pineapple, 1/2 cup granulated sugar, and the package of strawberry gelatin. Stir thoroughly to ensure the gelatin and sugar dissolve and coat the pineapple evenly.
- Layer pineapple mixture: Spread the pineapple and gelatin mixture evenly over the cream cheese layer, creating the top layer of the salad.
- Chill the salad: Refrigerate the assembled salad for at least 2 to 3 hours, or until the layers have set firmly.
- Serve chilled: Once set, slice and serve the Pineapple Pretzel Salad chilled for the best refreshing taste and texture.
Notes
- Ensure the pretzel crust is completely cooled before adding the cream cheese layer to prevent melting.
- Drain the pineapple thoroughly to avoid excess moisture which could prevent the gelatin layer from setting properly.
- You can substitute strawberry gelatin with any preferred flavor such as raspberry or cherry for variation.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a lighter option, use reduced-fat cream cheese and whipped topping alternatives.
