Pineapple Pretzel Salad
The crunchy pretzel bottom is the perfect mix of sweet and salt and it pairs perfectly with the sweet pineapple topping!
For the crust
- 2 cups crushed pretzels
- 1 cup butter, melted
- 2 tablespoons sugar
For the topping
- 8 ounces cream cheese, room temperature
- 8 ounces frozen whipped topping, thawed
- 1 cup white sugar,
- 40 ounces canned crushed pineapple well drained
- 3.4 ounce package instant vanilla pudding
Preheat oven to 350 degrees.
Stir together the pretzels, melted butter, and sugar in a small bowl until well combined.
Press pretzels into a 9x13 baking dish to form a crust on the bottom of the pan.
Bake for 10 minutes. Let cool.
Add the cream cheese, whipped topping, sugar, and vanilla pudding (dry mix only - do not prepare pudding) to a large mixing bowl and beat with an electric mixer until smooth and creamy. Fold in the pineapple.
Spread the pineapple mixture over the cooled crust and place in the refrigerator, covered, for at least 1 hour before serving.
Calories: 329kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 323mg | Potassium: 140mg | Fiber: 1g | Sugar: 32g | Vitamin A: 605IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg