Pineapple pretzel salad in a pretty white bowl with a gray cloth napkin and silver fork on a wooden pallet board.

Pineapple Pretzel Salad

Author Serving Up Southern


  • 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


  1. Preheat oven to 400 degrees
  2. 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.
  3. Remove from oven and cool completely.
  4. Cream the cream cheese, then add drained pineapple and cream together. Fold in the Cool Whip and refrigerate.
  5. About 30 minutes before serving; crumble the cooled pretzel pieces into the cream cheese mixture and stir in.