Pineapple Pretzel Salad

Amy Shannon


A friend brought this to our Memorial Day cookout. It was a must have recipe! I have tweaked it a bit just because I like to play around with recipes. It's delicious!

★★★★★ 1 vote
30 Min


8 oz
cream cheese, softened
1/2 c
confectioners' sugar
8 oz
whipped topping, thawed
1 can(s)
crushed pineapple (20 oz) drained
1/2 tsp
almond extract
1/2 tsp
vanilla extract (i used clear vanilla)
2 c
crushed or broken pretzel sticks
1/2 c
butter or margarine, melted
1/2 c
granulated sugar


1Combine the cream cheese and confectioner's sugar, almond extract and vanilla in a mixing bowl and blend well. Fold in the whipped topping and drained pineaple until evenly mixed. Refrigerate.
2Combine the crushed pretzels, melted butter, and sugar. Stir until evenly coated. Place in oven that has been preheated to 425 degrees and bake for 5 minutes. Remove and allow mixture to cool.
3Add the pretzels to the cream cheese mixture just prior to serving. The pretzels will get soggy if they are mixed in the salad for a long time. Still tastes yummy, just not crunchy.

About this Recipe

Course/Dish: Fruit Sides
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy