Description
A sweet and salty layered dessert salad featuring a crunchy, buttery pretzel crust topped with a creamy pineapple-cream cheese filling. This no-bake treat is perfect for gatherings and is best served chilled.
Ingredients
Units
Scale
- 1 bag (about 8–10 cups) pretzels, crushed
- 1/2 cup unsalted butter, melted
- 1 (20 oz) can crushed pineapple, drained (reserve a few tablespoons of juice)
- 8 oz cream cheese, softened
- 8 oz whipped topping (e.g., Cool Whip), thawed
- 1/2 cup mini marshmallows (optional)
Instructions
- Prepare the Crust: In a bowl, combine the crushed pretzels and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even layer.
- Make the Filling: In a separate bowl, beat the softened cream cheese until smooth. Mix in the drained crushed pineapple (and a few tablespoons of its juice if you like a slightly looser consistency). Gently fold in the whipped topping until well combined.
- Assemble: Spoon the cream cheese–pineapple filling over the pretzel crust and spread evenly. If desired, sprinkle mini marshmallows on top.
- Chill: Cover the dish and refrigerate for at least 3 hours (or overnight) to allow the flavors to meld and the salad to firm up.
- Serve: Cut into squares and enjoy this refreshing, crunchy-sweet treat!
Notes
- For an extra touch, garnish with additional pineapple tidbits or a light drizzle of the reserved pineapple juice before serving.
- You can adjust the sweetness by using unsweetened crushed pineapple and adding a touch of sugar if needed.
- This salad is best made a day ahead to allow the flavors to develop.
Nutrition
- Serving Size: 1 square (approx.)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg