Pineapple Pretzel Salad
Pineapple Pretzel Salad is a tropical spin on the typical pretzel jello salad. With the flavors of pineapple and coconut, this pina colada inspired dish can be served as a side or a dessert.
Servings 12
Equipment
- 9-inch square baking dish
Ingredients
For the crust:
- 1 cup finely crushed pretzels approx. 3 ounces tiny twist pretzels
- ¼ cup sugar
- ⅓ cup butter melted
For the filling:
- 8 ounces cream cheese softened
- ¼ cup sweetened flaked coconut
- ½ cup thawed whipped topping
For the topping:
- 1 cup boiling water
- 3 ounces pineapple gelatin 1 package
- ½ cup cold water
- 16 ounces canned crushed pineapple in juice undrained
Optional finishes:
- whipped topping
- maraschino cherries with stems
Instructions
- Preheat oven to 350°F.
- Combine the pretzel crumbs, sugar and butter. Press the mixture into the bottom of a 9-inch square baking dish. Bake for 10 minutes then cool.
- In the bowl of an electric mixer (or using a hand mixer), beat the cream cheese and coconut until well blended. Stir in cool whip until fully incorporated. Spread mixture evenly over cooled crust and refrigerate until ready to add the gelatin layer.
- Add gelatin mix to a large bowl. Pour boiling water over mix and whisk for 2 minutes until gelatin is completely dissolved. Add the cold water and pineapple and mix well. Cool for 10 minutes.
- Spoon or pour gelatin mixture over cream cheese layer to make the final layer of the salad.
- Refrigerate for 3 hours or until gelatin is firm.
- Cut into pieces and top each with a dollop of whipped topping and a drained maraschino cherry, if desired.
Notes
You're Gonna Bake It After All
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