Pineapple Pretzel Salad makes a delightful cool and creamy dish perfect for holiday gatherings, potlucks, and BBQs. This easy, sweet and salty recipe has a layer or buttery crushed pretzels, sweet cream cheese filling, and refreshing crushed pineapple topping.
To make sure the pineapple is well drained, first place it in a strainer set over a bowl. Let the juice drain away for at least 20 minutes, up to several hours.
Preheat the oven to 350°F. In a small bowl mix together the finely crushed pretzels with the melted butter. Stir to combine and press firmly in the bottom of a 9X13 baking dish.
Bake in the preheated oven for 10 minutes. Cool to room temperature then chill in the refrigerator for 15 minutes to set.
In a large bowl beat together the cream cheese and sugar until smooth. Fold in the thawed whipped topping until well combined. Spread evenly over the pretzel crust.
In the same bowl combine the well-drained pineapple and ½ - 1 box (depending on desired sweetness) instant pudding mix. Spread evenly over the cream cheese layer.
Chill until ready to serve, at least 30 minutes. Cover and refrigerate any leftovers.
Notes
BEST TIPS AND TRICKS
After baking the pretzel crust it will not be fully set, but do not bake it longer. This will make the bottom layer very solid and hard to cut.
To cut back on the sweetness use 1/2 box of the pudding mix
For a tropical flavor replace the vanilla pudding mix with instant banana or coconut pudding mix.
To make a decorative topping add dollops of whipped cream, toasted coconut, or crushed nuts.
Drain the crushed pineapple for at least 20 minutes, but ideally an hour before preparing. Extra moisture from the pineapple will prevent the top from setting.
This may be prepared up to 24 hours ahead of time. Store, wrapped securely, in the refrigerator.