Pineapple Pretzel Salad Recipe -Simplest Recipe Ever

Warm the oven up to 350°F.

Harissa Honey Chicken Recipe

In a medium bowl, mix together the crushed pretzels, melted butter, or sugar.

2 cups of crushed pretzels, 1 cup of salted butter, and 3 tablespoons of sugar

Move the pretzel and butter mixture to a 9×13-inch baking dish that has not been oiled. Cover the bottom of the dish with the mixture.

Don’t bake for more than 10 minutes, or the bowl might stick. Place on a wire rack and leave to cool totally.

While the crust is cooking, boil 1 cup of water in a saucepan and then quickly pour it into a big bowl that can handle heat. Add the Jell-O to the water that is already cooking and stir it around until it melts. Put in 1 cup of crushed ice and mix it in until it melts.

6 ounces of pineapple and 1 cup of water 1 cup of crushed ice and Jell-O
Put the pineapple through a strainer. Then, press the pineapple against the sides and bottom of the strainer with the back of a big spoon or a rubber spatula to get rid of as much liquid as you can.

Add the pineapple that has been drained to the Jell-O mix and mix it well. Put it in the fridge for 15 minutes, or until it starts to set.

40 ounces of pineapple chunks in syrup
Mix the whipped topping, cream cheese, and sugar together in a big bowl while the pineapple mixture cools. Mix until it’s smooth. Cover the top that has cooled.

2 cups of whipped cream, 8 ounces of cream cheese, and 1 cup of sugar

Carefully spread the gelatine mixture that has been slightly thickened on top of the cream cheese layer. Put the dish in the fridge for 4 to 6 hours (or overnight) until it is firm.

If you want, you can decorate the squares with whipped topping, pineapple chunks, and fresh mint leaves.

pineapple chunks in a can, New mint leaves

Becky’s tips :

You can crush whole pretzels by putting them in a Ziplock bag and rolling a rolling pin over them many times, or you can pulse them in a food processor.

If you can’t find pineapple Jell-O, you can use plain powdered gelatin instead. Each box has 2½ teaspoons, so you will need 5 teaspoons for this recipe.

Vanilla pudding packs could be used instead of gelatin, or you could skip draining the pineapple and spread it on the stove with corn flour.

The nutrition facts don’t include any extra toppings that you may choose to use.

Storage: Pineapple pretzel salad tastes best the day it’s made, but you can store it in the fridge for up to three days or the freezer for up to three months.