Description
Pineapple Pretzel Salad is a delightful no-bake layered dessert combining a salty pretzel crust with a creamy cream cheese layer topped with a sweet and tangy pineapple gelatin mixture. Perfectly chilled and garnished with whipped topping and fresh mint, this salad is an irresistible treat for gatherings and potlucks.
Ingredients
Scale
Crust
- 2 cups crushed pretzels (120g, about 4 cups before crushing)
- 1 cup salted butter (227g, melted, 2 sticks)
- 3 tbsp granulated sugar (38g)
Gelatin Layer
- 1 cup water (227g)
- 6 oz pineapple Jell-O (170g, 2 packets) or unflavored powdered gelatin
- 1 cup crushed ice (227g)
- 40 oz crushed pineapple in syrup (1,134g, 2 cans)
Cream Cheese Layer
- 2 cups whipped topping (120g, plus more for garnish)
- 8 oz cream cheese (227g, 1 brick)
- 1 cup granulated sugar (200g)
Garnish
- Canned pineapple tidbits (drained)
- Fresh mint leaves
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the pretzel crust.
- Mix Crust Ingredients: In a medium bowl, combine the crushed pretzels, melted butter, and sugar until well incorporated.
- Press and Bake Crust: Transfer the pretzel mixture to an ungreased 9×13-inch baking dish, pressing evenly over the bottom. Bake for 10 minutes; avoid baking longer as it may cause sticking. Once done, transfer to a wire rack and let it cool completely.
- Dissolve Gelatin: Bring 1 cup of water to a boil in a saucepan, then immediately pour into a large heatproof bowl. Sprinkle the pineapple Jell-O over the boiling water and stir until fully dissolved. Add the crushed ice and stir again until the ice dissolves.
- Prepare Pineapple: Strain the crushed pineapple through a strainer using the back of a spoon or rubber spatula to press out excess liquid. Add the drained pineapple to the gelatin mixture and stir thoroughly. Refrigerate for 15 minutes or until partially set.
- Beat Cream Cheese Layer: In a large bowl, cream together the whipped topping, cream cheese, and sugar until smooth and well combined. Spread this mixture evenly over the cooled pretzel crust.
- Add Gelatin Layer: Carefully spoon the slightly thickened pineapple gelatin mixture over the cream cheese layer, spreading it evenly.
- Chill Dessert: Cover the dish and refrigerate for 4-6 hours, or preferably overnight, until the gelatin is firm and set.
- Serve and Garnish: Cut the pineapple pretzel salad into squares. Garnish with additional whipped topping, pineapple tidbits, and fresh mint leaves before serving.
Notes
- Do not overbake the crust to prevent sticking; 10 minutes is sufficient.
- Unflavored gelatin can be used as a substitute for pineapple Jell-O.
- Pressing out the pineapple liquid is crucial to avoid a soggy gelatin layer.
- Allow the gelatin mixture to partially set before spreading over the cream cheese to prevent mixing of layers.
- This dessert is best served chilled after firm setting in the refrigerator.
