Do you ever need a little extra something or other to finish off that perfect meal? If so, I’ve got a great side dish for you today. Pineapple Pretzel Salad is called a salad, but the truth is – it’s sweet enough to be considered a dessert. I’ve been asked for this recipe many times by adults and children. In fact, whenever I made this when my kids were little and had friends over, their friends would often ask if I would please give their mom the recipe.
Although I make this year round, it’s a great dish for special occasions. Easter is right around the corner, and this would be a great dish to serve – especially if ham is on the menu. It goes really well with ham. You might want to make a double batch – after a good Easter egg hunt everyone tends to get hungry for seconds.
This Homemade Pretzel Salad recipe has an unlikely combination of crunchy, salty, sweetness that comes together creating a unique side dish. The candied pretzels lend a hand in the salty flavor and crunchy texture while the cream cheese, whipped topping and pineapple lend a hand in the sweet flavor and creamy texture.
It’s fantastic made and served on the spot, but it can also be prepared ahead of time. I mix the cream cheese, pineapple and whipped topping together and then stick it in the fridge. Let the candied pretzels cool completely, crumble and then store in an airtight container until ready to be mixed. About 30 minutes before serving, stir the pretzels into the cream cheese and pineapple mixture. I’ve never tried preparing this as early as the night before, but imagine it would work out fine.
Pineapple Pretzel Salad is a great choice for any occasion – big or small.
Pineapple Pretzel Salad
- 2 cups pretzels pieces (I break regular pretzels up into pieces.)
- 1/2 cup melted butter
- 1/2 cup sugar
- 8 ounces cream cheese, softened
- 20 ounce can crushed pineapple, drained
- 12 ounces Cool Whip
Preheat oven to 400 degrees
Combine the pretzels, melted butter and the sugar and pour onto a foil-lined baking sheet. Bake about 7-10 minutes, or until bubbly and sugar mixture has started to turn a caramel color.
Remove from oven and cool completely.
Cream the cream cheese, then add drained pineapple and cream together. Fold in the Cool Whip and refrigerate.
About 30 minutes before serving; crumble the cooled pretzel pieces into the cream cheese mixture and stir in.
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