Pineapple Pretzel Salad
You know those fluff salads all the old ladies would bring to the church potluck? Well, this is not one of them! Although, it probably falls into the “fluff salad” category, this Pineapple Pretzel Salad is the perfect blend of sweet and salty that people of all ages enjoy, not just your Grandma.
It is simple, delicious and you can make it ahead and pull out of fridge right before you serve your meal. Put this on your side dish list for your upcoming holiday meals; you will be glad you did!
Disclaimer: we are not responsible for guests licking your bowl clean.
Pineapple Pretzel Salad
Author: Shelby
Recipe type: salad or dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
- For the topping:
- 1 C coarsely chopped pretzels
- ⅓ C sugar
- ½ C butter, melted
- For the salad:
- 8 oz cream cheese, at room temperature
- ½ C sugar
- 8 oz Cool Whip
- 20 oz can pineapple tidbits, drained
Instructions
- For the topping:
- Preheat oven to 400 degrees.
- Mix melted butter and sugar together.
- Stir in pretzels.
- Spread in a 9 x 13 pan and bake for 7 minutes.
- Stir to break it up and cool completely.
- For the salad:
- Cream together the cream cheese and sugar until well mixed.
- Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture.
- Chill 2-3 hours.
- Add pretzel mixture right before serving.
Notes
You can make the pretzel topping ahead and store in air tight container or ziplock bag. You can mix up the cream cheese mixture ahead also.
Other favorite pineapple recipes:
Pineapple Dream
Southwest Chicken & Pineapple Tacos
Hey Shelby, this looks great, but i dont want to turn up the oven to 400° in August. Can you suggest an alternate way for that step or a substitution for the finished candied pretzels?
Hi Amy,
Good news, I consulted with my mom (the recipe came from her) and you can actually make the candied pretzels in the microwave! Combine pretzels, sugar and butter and microwave for 2.5 to 3 minutes on medium high. Remove from microwave, stir and allow to cool. So glad you asked!
The other Gingham Apron gals and I discussed as well and it was suggested you could do the pretzels on the stovetop too. Enjoy, it’s delish!
I’m wondering if you could use the new Snyder’s of Hanover Sweet & Salty Salted Caramel Pretzels in this recipe to save the pretzel step?! Just may have to try it out! 🙂
Now that’s an idea! I’m keeping my eyes open for them…if not for the salad just to eat. Salted caramel pretzels…yum!
I’m on Pinterest and your recipe doesn’t show up
Mae- We have no idea why the recipe wasn’t showing up! It is now. Really sorry for the inconvenience. Thanks for visiting our site and letting us know about the recipe. Hope you try pineapple pretzel salad and love it.
You have to click on see more which is under the description of the salad…I had the same issue until I fiddled around a bit.
I do not see the recipe for this pineapple pretzel salad?
Danielle- We have no idea why the recipe wasn’t showing up! It is now. Really sorry for the inconvenience. Thanks for visiting our site and letting us know about the recipe. Hope you try pineapple pretzel salad and love it.
Can you tell me how long this will keep in the refrigerator?
Hi Wanda, thanks for reading our blog. This salad will keep up to about 3 days. But it is best fresh as with time the pretzels get soggy and the pineapple weeps which makes it soupy. I have made the cream cheese/cool whip mixture (without pineapple) two days before and also the pretzels and stored seperatly. Hopefully that helps. The short of it…can be made in advance but keep components separate until just before serving 🙂
Can I use real whipped cream instead of cool whip? Will the whipped cream set up firm enough?
Hi Lesa – Thanks for reading our blog. Good question about the whipped cream. I have not used whipped cream in this recipe specifically as I have the concern that it will not set up enough. My concern would be the added liquid from the pineapple (even though you drain the pineapple it still seeps some liquid) with the whipped cream (which has a tendency to not set real firm esp if not chilled well) could make the recipe a little runny. If you are completely against using cool whip, I say it’s worth a shot with the whipped cream as it’s a delicious side. I would drain the pineapple well in advance and then drain again right before adding to salad. I would also make sure to whip the cream into very stiff peaks and refrigerate immediately. I also would place this dish last on the table because as the whipped cream warms it will loose its firmness. If you end up using whipped cream, let us know how it turns out!
This looks so delicious!
God has guided me to live Cruelty-Free, and fortunately this recipe is very easy to veganize!
Vegan Butter – such as Nutiva or Miyoko’s, Earth Balance, or homemade
Daiya Vegan Cream Cheese or Go Veggie Vegan Cream Cheese, or Tofutti Brand, or homemade
CoCoWhip Vegan Whipped Topping, or homemade
Easy Peasy & Animal Free <3
Jojo – Thanks for stopping by our blog. This recipe is a family favorite and delicious. We lots of other great recipes too. Check them out 🙂
Made this for church dinner last night and it was a huge hit! I normally make the strawberry pretzel salad but they liked this even better!
Jennifer,
Thanks for reading our blog and for trying a recipe. Happy to hear it was a hit…its popular here too! ;). Merry Christmas!