Pineapple Pretzel Salad

• active time: 20 minutes
• total time: 2 hours 30 minutes

Ingredients

Ingredients You’ll Need

2 cups crushed pretzels

¾ cup unsalted butter, melted

3 tablespoons granulated sugar

1 (8 oz) package cream cheese, softened

1 cup granulated sugar

1 (20 oz) can crushed pineapple, drained

1 (8 oz) container whipped topping (e.g., Cool Whip), thawed

1 (8 oz) container whipped topping, thawed

optional: crushed pretzels or maraschino cherries for garnish

Directions

Instructions Step-by-Step

Prepare the Pretzel Crust

Preheat the oven to 350°F (175°C).

In a medium bowl, mix the crushed pretzels, melted butter, and sugar until well combined.

Press the mixture evenly into the bottom of a 9×13-inch baking dish.

Bake for 10 minutes, then remove and let cool completely.

Make the Pineapple Filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

Fold in the drained crushed pineapple.

Gently fold in the whipped topping until fully incorporated.

Assemble the Salad

Spread the pineapple filling evenly over the cooled pretzel crust.

Top with the remaining whipped topping, spreading it smoothly over the filling.

Garnish with additional crushed pretzels or maraschino cherries if desired.

Chill and Serve

Cover the dish and refrigerate for at least 2 hours, or until set.

Slice into squares and serve chilled.

Nutrition

• Calories: 250-300
• Total Fat: 15g
• Sodium: 200mg
• Total Carbohydrate: 28g
• Total Sugars: 18g
• Protein: 3g