On the hunt for a last-minute dessert for your Easter meal? PS contributor Alicia from Project Alicia is here to share a delicious sweet-and-salty recipe for Pineapple Pretzel Salad that is sure to be a hit with everyone at your table!
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Looking for a fun Easter treat? I have just the thing. This recipe is a family favorite and is super easy to throw together. Definitely not ideal for diabetics or those individuals counting calories, but the pineapple makes it easier to justify. (Wink, wink.)
1 cup Pretzels
The bottom consists of 1 cup pretzels, 1/2 cup sugar and 1 stick butter. Throw the pretzels in a ziplock bag and use a rolling pin to crush the pretzels into smaller pieces. Melt the butter and combine ingredients together. You can mix in the rectangle pan to save dishes. Just press down with fingers or spatula to cover the bottom of pan and form a thin crust.
For the middle layer, combine 8 ounces of cream cheese, 8 ounces cool whip and 1/2 cup sugar. If you thaw the cool whip and soften the cream cheese ahead it takes no time to mix it together. Be careful not to over mix. Spread on top of the crust.
For the third layer you will need to strain the juice from the pineapple and set both aside. Combine the juice, 2 tablespoons cornstarch and 1/4 cup sugar in a small saucepan and heat until it is a clear, thick consistency. Remove from heat and add in the pineapple. Once that is cooled you can add it to the top of the other two layers.
Chill for four hours and you have yourself one yummy treat! Trust me, the salty/sweet combo is a winner!
Download recipe card here.
Grab printable treat toppers and flags here.
Just print, cut and adhere to toothpicks with glue. (The round toppers are designed for a 2 inch punch.) Add personalized writing to the flags if desired. These would also be perfect for cupcakes, muffins or bars.
If you enjoy these, make sure to check out my other freebies or projects at Project Alicia.
Get to know more about Alicia by checking out her PS Creative Team Page.
Having grown up in a home brimming with sewing notions and paintbrushes, Amy has a deep love for all things creative. On any given day, you’ll find her knee-deep in her latest creative endeavor, with projects ranging from sewing and crafts to home decor and kid-friendly ideas. Amy believes that everyone, regardless of skill level or experience, possesses the ability to create something beautiful, and Positively Splendid was born of her passion for helping others harness their innate creative potential.
That looks delicious! I am having a small brunch on Easter morning and think I’ll give this a try! Thanks!
So happy to hear it, Jane! I’ve yet to meet anyone that didn’t love this recipe!
Oh I LOVE this! I’ve never seen it made with pineapple, my mom used to always make this with strawberries and it’s my sister’s favorite so we have it every spring/summer. The photos & recipe card are BEAUTIFUL! I will e sure to share this with my mom & sisters this spring!!
I’ve only ever had the pineapple version, Faith! It is seriously to die for- that’s why I only make it occasionally. Wink, wink. The flavors are perfect together. Thanks so much for the kind words. You’ll have to let me know if your family tries it. 😉
Love the printables- Lish is so great with those things. Awesome to see her over here-
Thanks for the recipe- downloaded & printing off now.
Oh yah! You’ll have to let me know what ya’ll think of it! And thanks for the continued support, Gina! 🙂
Recipe sounds amazing!! I had something similar but it was with raspberries…not really my favorite. This I’m definately going to try!! Thanks for the recipe!!
Raspberries are a bit tart and the pineapple is sweet which is what gives it that salty-sweet winning combo. I know your family will love it!
Thanks so much, Amy, for letting me share my favorite spring treat over here today. Happy Easter to you and yours!
I brought this to an Easter Party with well over 50 guests. It was gone practically before I even uncovered it-everyone said it was FANTASTIC, definitely the “HIT” of the day!
I’ve made the strawberry version before, but the pretzel layer required baking. Is this recipe really no bake? Thanks!