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Pineapple Crackle Salad

A delightful combination of sweet and salty flavors, this easy-to-make salad features a crunchy pretzel base and creamy pineapple filling, perfect for potlucks and gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pretzel Base
  • 3 cups roughly crushed pretzels
  • 1⅓ cups brown sugar
  • 1 cup melted butter
Creamy Filling
  • 16 ounces softened cream cheese
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 16 ounces whipped topping
  • 2 to 3 cups pineapple chunks (fresh or canned, well drained)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the crushed pretzels with brown sugar. Pour the melted butter over the mixture and stir until everything is evenly coated.
  3. Spread the pretzel mixture onto the prepared baking sheet. Bake in the preheated oven for 8–10 minutes until bubbling but not burnt. Let cool completely.
  4. In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth. Gently fold in the whipped topping.
  5. Carefully mix in the pineapple chunks. Refrigerate the mixture for at least an hour.
Serving
  1. Before serving, break the cooled pretzel mixture into pieces and scatter over the salad.

Notes

Make sure to let the pretzel mixture cool completely before adding it to the salad to maintain crunchiness. This salad can be made a day ahead; add the pretzel topping just before serving.