Easy Pineapple Pretzel Salad recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup crushed pretzels
½ cup butter, melted
⅓ cup white sugar

Nutrition Info

340.8 calories
carbohydrate: 32.6 g
cholesterol: 49 mg
fat: 23 g
fiber: 0.4 g
protein: 2.9 g
saturatedFat: 15.7 g
servingSize: -
sodium: 281.9 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cream cheese and 1/2 cup sugar together in a bowl, add pineapple and mix well. Fold whipped topping into pineapple mixture, refrigerate until chilled, about 30 minutes.

  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.

  3. Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated, spread onto the prepared baking sheet.

  4. Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

Recipe Yield

10 servings

Recipe Note

Can be used for a party dip for pretzels or a side salad depending on your choice. I usually double this recipe for parties. If you want to use for a dip for pretzels, one batch should be enough. I recommend crushing the pretzels using a rolling pin. I recommend not to add pretzel mixture to pineapple mixture until ready to serve.

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