Pineapple Pretzel Salad
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.
Ingredients
- 2 (20) ounce cans crushed pineapple, (well drained)
- 2 cups finely crushed regular or gluten free pretzels ((crushed, then measured))
- 8 tablespoons unsalted butter, (melted)
- 8 ounce cream cheese, (softened)
- ⅔ cup granulated sugar
- 8 ounce container frozen whipped topping, (thawed)
- (½ - 1) 3.4 ounce box instant vanilla pudding mix
Directions
- 1
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.
- 2
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.
- 3
Bake in the preheated oven for 10 minutes. Cool to room temperature then chill in the refrigerator for 15 minutes to set.
- 4
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.
- 5
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.
- 6
Chill until ready to serve, at least 30 minutes. Cover and refrigerate any leftovers.