We love fresh pineapple and when we have one on hand I can find SO many ways to use it in dishes. I saw this salad recipe that not only used pineapple, it had buttery pretzels in it! We’ve been on a pretzel binge, buying bags of buttery pretzels over the past few months for snacks. It seemed logical to pair the two ingredients with cream cheese and Cool Whip. Yum!
I put a large handful of pretzels in a zippered bag and bashed them a bit to make them smaller. I measured them and they were a little bit over a cup worth. Good enough.
I melted the butter and stirred in the sugar. I used a Tupperware bowl that was microwave safe. I put the pretzels into the bowl and stirred well.
Placing foil over a baking sheet I spread the pretzels out and slid the pan into the preheated oven. I set the timer for 7 minutes.
I removed the pretzels after 7 minutes and was shocked. It had made brittle! It was good that I’d placed foil on the pan; it was easier to peel it off the foil since it was flexible. I let the pan cool for a bit before breaking the pretzel brittle into smaller pieces.
I poured the pretzels into a container with a cover. I’d add them to the salad just before serving to prevent them from getting soggy.
In another bowl (yes, I actually have two vintage white Tupperware bowls! I use them daily!) I stirred the room temp cream cheese and sugar until they were well mixed. I folded in the Cool Whip.
I cut up a fresh pineapple into smaller pieces and measured out about 20 ounces. You could use canned pineapple instead.
I stirred the pineapple into the cream cheese mixture then scooped it into a plastic container. I put a lid on the container and refrigerated the salad for several hours before dinner.
At dinner time I added the pretzels to the pineapple mixture and stirred well. The kids loved it so much it disappeared fast! I didn’t even have time to remember the photo!
I’ve made the salad a second time, exactly the same way, and we are still in love with it. The fresh pineapple has a great tang, the cream cheese and whipped topping provide a sweetness and the pretzels are an amazing brittle like crunch. It’s not going to last long again!
Pineapple Pretzel Salad
- 1 cup coarsely chopped pretzels
- 1/3 cup sugar
- 1/2 cup butter; melted
- 8 oz cream cheese; room temperature
- 1/2 cup sugar
- 8 oz Cool Whip
- 20 oz can pineapple tidbits; drained
Cover baking sheet with foil. Preheat oven to 400°F.
Mix melted butter and sugar together. Stir in pretzels. Spread pretzel mixture over foil and bake for 7 minutes. Cool completely. Peel off foil and break into small pieces.
Cream together cream cheese and sugar until well mixed. Stir the Cool-Whip and pineapple tidbits into the cream cheese mixture. Chill 2-3 hours.
Add pretzel mixture and serve.
Adapted from The Gingham Apron