Pineapple Pretzel Salad

Pineapple Pretzel Salad

72 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Recipe by  Erin

“This recipe is made with pineapple instead of strawberries.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch dish



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.
  3. Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust. Combine pineapple and pudding mix. Spread over whipped topping layer. Chill until serving.

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Reviews (72)

Rate This Recipe


I make this dessert frequently, and everyone loves it. Make sure you drain the pineapple very well and go ahead and use the whole packet of pudding mix. It sets up better and besides, what are you going to do with the 1/2 packet you have left over? I also often use banana cream flavored pudding for a whole tropical flavor. Never lasts long at our house!!



Not bad...I was a little confused about the pudding part (do you make the pudding as directed on the box...or just add the dry pudding to the pineapple?) My pretzels didn't stick together either....maybe I didn't break them into small enough pieces?

Cheryl B

Cheryl B

AWESOME!!! I made this salad with 10 of the pickiest eaters in mind, (my grandchildren) and it was a huge hit! The flavors blend so well together (sweet/salty). I made this recipe (changed for 27 people) with 1 entire box of pudding and drained the pineapple juice into a measuring cup so as to have the right amount of liquid for what the instant pudding needed. I then made the pudding with the pineapple juice as per the box directions, then folded in the pineapple into the pudding. It was PERFECT! I will be making this wonderful recipe forever!

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Amount Per Serving (18 total)

  • Calories
  • 294 cal
  • 15%
  • Fat
  • 17 g
  • 26%
  • Carbs
  • 33.8 g
  • 11%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 309 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Judy's Strawberry Pretzel Salad


next recipe:

Pineapple Walnut Salad