Pineapple Pretzel Salad

Pineapple Pretzel Salad


Pineapple Pretzel Salad will be the star at your next party. It’s so good that you will have to hide it so you won’t keep eating it!  The combination of sweet, salty and tart make it irresistible. 


Pineapple Pretzel Salad


My go to dish for BBQ’s has always been Creamy Strawberry Dessert!  I have made it so many times that I could make it in my sleep! It has and always be a crowd favorite! Cassie even made a new version, Reese’s No Bake Cheesecake, and it’s fabulous! 

I’m always trying to find new ways to shake up our old stand by recipes and this is a true winner!  This recipe is super easy to make and will be perfect for any occasion! My son, Ben came over just after I made it and after one bite he asked to take a big slice home.  It’s really that GOOD!





Cool Whip will be the easiest ingredient to use because it seems to hold up better than whipping cream. If you don’t have Cool Whip but you do have whipping cream, here is how to do it.

Beat the whipping cream until its stiff and fluffy. Add 2/3 cup sugar to the cream cheese mixture reach the same sweetness. 



Pineapple Pretzel Salad

Pineapple Pretzel Salad


  • For the crust
  • 5 cups crushed pretzels
  • 1 1/2 cups butter, melted
  • 5 tablespoons sugar
  • For the topping
  • 2 containers of 8 ounces whipped cream cheese
  • 16 ounces frozen whipped topping, thawed
  • 2 cups powdered sugar
  • 3 cans 20 ounces canned crushed pineapple well drained
  • 5.1 ounce package instant vanilla pudding


  • Preheat oven to 350 degrees.

  • Stir together the pretzels, melted butter, and sugar in a small bowl until well combined.

  • Press pretzels into a 9x13 baking dish to form a crust on the bottom of the pan.

  • Bake for 10 minutes. Let cool.

  • Add the cream cheese, whipped topping, sugar, and vanilla pudding (dry mix only - do not prepare pudding) to a large mixing bowl and beat with an electric mixer until smooth and creamy. Fold in the pineapple.

  • Spread the pineapple mixture over the cooled crust and place in the refrigerator, covered, for at least 1 hour before serving.

    You can garnish with leftover pretzels and maraschino cherries. I cut up my cherries in quarters.


If you want to cut this recipe in half, it will work! You will use the same size of pan but the layers will be smaller.



Did you try our Pineapple Pretzel Salad recipe? What did you think? Did you love it? We would love to hear from you! Please leave a comment below or tag us on Instagram




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2 thoughts on “Pineapple Pretzel Salad”

  1. Thanks so much for sharing your awesome post with us at Full Plate Thursday, 595. Hope you are having a great week and hope to see you soon!
    Miz Helen

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