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Pineapple pretzel salad in a pretty white bowl with a gray cloth napkin and silver fork on a wooden pallet board.
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5 from 1 vote

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


  • 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.