Pineapple Pretzel Salad By Kelly Miller • November30,2018 • Updated March 14, 2020 • 23 Comments 40.3K 150 Jump to Recipe Jump to Video Pineapple Pretzel Salad is the perfect blend of salty and sweet! Thin pretzels mixed with cream cheese, whipped cream, and pineapple chunks. If you’re looking for an addictive appetizer or potluck dish to take to a gathering, this Pineapple Pretzel Salad fits the bill! There’s just something about the salty pretzels combined with the sweet cream cheese and pineapple – guests can’t get enough of this salad! What kind of pretzels are used in this recipe? Grab the thin pretzels at your grocery store. Rold Gold and Utz brands both carry thin pretzels, I’m able to find them in Walmart. Can Pineapple Pretzel Salad be made ahead of time? Yes! It needs 2 hours to chill anyway, overnight would be even better. This is a great recipe to make up the day before an event! Do the pretzels stay crunchy? Nope! That’s the beauty of this recipe – the pretzels need time to soak up all the sweet flavors of the other ingredients. You’re left with a chunky salad that’s salty and sweet. How do you make pineapple pretzel salad? Melt butter in a small pot. Stir in sugar and cook until melted. Pour over broken pretzel pieces on a cookie sheet stirring to coat the pretzels. Bake for 10 minutes and cool completely. Beat cream cheese and sugar. Break up the cooled pretzels into smaller pieces. Add the pineapple tidbits and broken up pretzels to the cream cheese mixture. Stir well, cover, and refrigerate. Tips and tricks when making this recipe: Be sure to drain the pineapple WELL. Thaw the Cool Whip according to the package directions and NOT in the microwave. Allow at least two hours refrigeration time to allow the pretzels to soften before serving. Freezing this recipe is NOT recommended, but this salad can be made up to two days ahead of time if needed. More favorite dessert “salads”: Snickers Taffy Apple Salad Cranberry Salad Apple Butterscotch Fluff Salad If you liked this Pineapple Pretzel Salad recipe, leave a rating and a comment below this post! Pineapple Pretzel Salad Pineapple pretzel salad with broken thin pretzels, cream cheese, Cool Whip, and pineapple tidbits. 3.97 from 209 votes Print Pin Rate Course: DessertCuisine: AmericanKeyword: pineapple pretzel salad recipe Prep Time: 25 minutes minutesCook Time: 10 minutes minutesRefrigerate: 2 hours hoursTotal Time: 35 minutes minutes Servings: 12 servings Calories: 301kcal Author: Kelly Miller Ingredients▢ 1/2 cup butter▢ 1 cup sugar divided▢ 3 cups thin pretzels broken into small pieces▢ 8 oz cream cheese room temperature▢ 8 oz Cool Whip thawed according to package directions▢ 20 oz pineapple tidbits drained well InstructionsMelt butter in a small saucepan over medium heat.Stir in 1/2 cup sugar and continue cooking about 2 minutes until the sugar is dissolved.Spread broken pretzels onto a cookie sheet with a non stick liner or coated well with non stick spray.Pour sugar mixture over pretzels and stir into the pretzels to coat them well.Bake at 350 degrees for 10 minutes; cool completely.In a large bowl, beat together cream cheese and sugar. Gently fold in Cool Whip.Break up cooled pretzels and add that to the bowl along with the drained pineapple tidbits.Stir all ingredients well. Cover and refrigerate at least two hours before serving. Video NutritionCalories: 301kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 382mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 515IU | Vitamin C: 4.5mg | Calcium: 32mg | Iron: 1.2mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 40.3K 150
carol says May 15, 2018 at 12:00 am in your pineapple pretzel salad, Do I measure three cups of pretzels before or after they are broken? Looks like such a good salad. Thanks for sharing. Reply
Kelly Miller says May 24, 2018 at 4:44 pm I measured them before they were broken, but if you measure them after you’d have more salty pretzel goodness and I’m not sure that’s a bad thing!! Hope you enjoy, Carol! Reply
Kelly Vogel says April 19, 2019 at 2:18 am I first made this salad to bring to a super bowl party earlier this year. It got such rave reviews there, that I made it again to take over to my parents for dinner the next week. It is now my mom’s favorite dish to ask me to bring to any get together lol. Reply
Linda Eisenschenk says May 21, 2018 at 11:50 pm Is it ok to mix the pretzels into the salad if not serving immediately, I would think the pretzels will get soggy. Reply
Kelly Miller says May 24, 2018 at 3:01 pm The pretzels do soften a bit after a while in this salad, so if you prefer the pretzels to stay crunchy just keep them separate and mix it in right before serving time. Hope that helps! Reply
Mary Williams says May 23, 2018 at 11:52 am This salad was a big hit at a picnic I attended yesterday! I did put it in a 9×13 pan and put that pan in a larger pan of ice to keep it cold. The only thing with the recipe is it took me way longer than 15 mins of prep time and there was cook time of 10 mins but cooling off the 350° pan took a while and I think people should consider that when making the dish. Chopping the hardened pretzels out of the baking dish took some effort also. After getting it all together (little over an hour which included cool down time) I had it in the refrigerator for almost the two hours. Everyone loved it! Reply
Dee says February 11, 2021 at 2:27 am Might it be quicker for you to melt on parchment paper then lift off your pan? I feel that would save you some of that time. Reply
Cpb says July 3, 2018 at 9:53 pm This is delicious but a bit sweet. Next time I make, I will cut back on the sugar.. 1 cup seems quite a bit. Perhaps just 1/4 c with the butter and pretzels. Otherwise yummy! Served w butter pretzel snaps! Reply
Sheree Roebuck says July 7, 2018 at 9:27 am Was a hit at our church lunch. Have been bombarded with requests for recipe. I use stabilized whipped cream instead of cool whip. Not a cool whip fan.Thank you for this refreshing summer delight. 5 stars for this! Reply
Kelly Miller says July 7, 2018 at 1:06 pm Oh I’m so glad you liked this one, Sheree! And I love the idea of homemade whipped cream, it must have been delicious! Reply
Judy Bergsrud says November 11, 2019 at 12:03 am What is stabilized whipping cream? I also do not use Cool Whip. Does it keep well with real whipped cream? Reply
Kelly Miller says July 23, 2018 at 1:08 pm We typically serve this in bowls with a spoon, Tracy! But I’m sure with extra pretzels it would be good, too! Reply
Saphiremedic says November 21, 2018 at 10:25 pm Amazing recipe! I didn’t add a full cup of sugar with the cream cheese. I would definitely double the recipe next time. Reply
Rhonda says December 10, 2018 at 2:50 am The ingredients does not state how much cool whip to use….. Reply
Kim G. says December 28, 2018 at 10:00 pm How do you keep the pretzels crunchy? Mine got soggy. Reply
Gail says January 1, 2019 at 7:21 pm I make this with chocolate toffee bits instead of the pretzels. I call it Bitsy Salad? Reply
Angela says February 24, 2019 at 7:03 pm I made a lighter version with half the butter and Splenda instead of sugar. I also used light Cool Whip and light cream cheese. It was still amazing! This dessert / salad makes me so happy!! Reply
Kristi says April 3, 2019 at 6:47 pm I made this for a potluck lunch we had at work today. I was hoping there would be some leftover for our lunch tomorrow and that’s not going to happen because the bowl is empty and looks like it’s been licked clean! I added the pretzel mixture right before we had the lunch because I thought crunchy pretzels sounded better. Also, there were some fresh strawberries that were right next to this salad so I and others had some strawberries with the salad and that was really good! Reply
Kelly Miller says April 4, 2019 at 1:28 pm So happy you and your coworkers enjoyed it, Kristi! I LOVE the idea of having strawberries with it, I will definitely be trying that next time! Reply
Becky says June 20, 2019 at 6:51 pm I made this for a Memorial Day get together and everyone loved it!!! So much so that I am making a quadruple batch for a Poker Run this weekend. Reply