Pineapple Pretzel Salad

Pineapple Pretzel Salad

72 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Erin
Recipe by  Erin

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch dish

Directions

  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.

Share It

Reviews (72)

Rate This Recipe
connorsmom
59

connorsmom

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!!

WSBLEND
58

WSBLEND

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
44

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!

More Reviews

Similar Recipes

Judy's Strawberry Pretzel Salad
(936)

Judy's Strawberry Pretzel Salad

Strawberry Pretzel Salad
(280)

Strawberry Pretzel Salad

Strawberry Pretzel Salad
(159)

Strawberry Pretzel Salad

Pretzel Salad
(112)

Pretzel Salad

Pretzel Salad II
(47)

Pretzel Salad II

Bubba's Pretzel Salad
(26)

Bubba's Pretzel Salad

Nutrition

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

Top

<

previous recipe:

Judy's Strawberry Pretzel Salad

>

next recipe:

Pineapple Walnut Salad