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slice of pineapple pretzel salad on a white plate with a sliver fork.
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Pineapple Pretzel Salad

This Pineapple Pretzel Salad is the perfect summer time dessert. It's creamy, fruity, with a crispy crust, Your guests will love it.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 Servings
Calories 357kcal

Equipment

  • mixing bowls
  • Hand mixer
  • 9x13 baking dish
  • food processor or storage bag and rolling pin

Ingredients

Crust:

  • 2 cups crushed pretzels crushed in a food processor or in a zip-top bag with a rolling pin
  • ⅔ cup brown sugar packed
  • 2 tablespoons flour
  • ¾ cup butter melted
  • 2 teaspoon vanilla extract

Cream Cheese Layer:

  • 8 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 8- ounces Cool Whip thawed

Pineapple Lemon Layer:

  • 6.4 ounces instant lemon pudding mix
  • 2 cups cold milk
  • 15 ounces crushed pineapple un-drained
  • Fresh lemon juice to taste 1/2 to 1 lemon works well
  • 2 tablespoons crushed pretzels for garnish optional

Instructions

For the Pretzel Crust:

  • Preheat the oven to 375F and lightly spray a 9 x 13 baking dish with a non-stick cooking spray; Set aside.
  • In a medium bowl, combine the crushed pretzels, brown sugar, and flour.
  • Add the melted butter and vanilla and stir until combined.
  • Spread mixture into the prepared baking dish and press into an even layer.
  • Bake at 375F for 10 minutes, remove and let cool completely.

For the Cream Cheese Filling

  • In a medium mixing bowl, use an electric mixer to beat cream cheese until smooth. Add the powdered sugar and mix well.
  • Fold in the Cool Whip just until combined.
  • Dollop the cream cheese mixture all over the cooled pretzel layer, then gently spread out with a knife, spoon, or offset spatula.

For the Pineapple Lemon Topping

  • In a medium mixing bowl, whisk together the two packages of lemon pudding with the cold milk until combined and the mixture begins to thicken.
  • Add the can of crushed pineapple and fresh lemon juice; stir well.
  • Cover the bowl and refrigerate until thickened, about 20 minutes.
  • Pour the pineapple lemon mixture over the cream cheese layer.
  • Cover the dish and refrigerate for 2-4 hours to set.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 357kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 381mg | Potassium: 225mg | Fiber: 1g | Sugar: 34g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg