Pineapple Pretzel Salad with Creamy Filling

Pineapple Pretzel Salad with Creamy Filling

Ingredients:

Pretzel Crust:

2 cups crushed pretzels
3/4 cup unsalted butter, melted
1/2 cup granulated sugar

Cream Cheese Layer:
8 ounces cream cheese, softened
1 cup granulated sugar
1 container (8 ounces) whipped topping, thawed

Pineapple Layer:
1 can (20 ounces) crushed pineapple, drained
1 package (3 ounces) pineapple-flavored gelatin
1 cup boiling water
1 cup cold water

Instructions:

Preheat oven to 350°F (175°C). In a medium bowl, combine crushed pretzels, melted butter, and 1/2 cup granulated sugar. Press the mixture evenly into the bottom of a 9×13-inch baking dish.
Bake the pretzel crust for 10 minutes, then allow it to cool completely.
In a large bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth. Fold in the thawed whipped topping until well combined. Spread the cream cheese mixture evenly over the cooled pretzel crust.
In a separate bowl, dissolve the pineapple-flavored gelatin in 1 cup of boiling water. Stir in 1 cup of cold water and the drained crushed pineapple. Mix well.
Carefully pour the pineapple mixture over the cream cheese layer. Refrigerate for at least 2 hours, or until the gelatin is set.
Cut into squares and serve chilled.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Chilling Time: 2 hours | Total Time: 2 hours 30 minutes
Kcal: 300 kcal | Servings: 12 servings