When it comes to fruit salads, reactions from your guests can often be a little spotty. It’s always nice to add a sweet element to your table, and to be certain, there are many people who really enjoy them, but too often it seems like fruit salads are relegated to a tiny spoonful serving perched on the edge of a plate…which may or may not actually be eaten.
This salad will change all that. This salad will bring the fruit salad lovers and the fruit salad rather-not-ers together. You’ll find your guests inching the other foods off to the edges of their plate to make room for seconds and thirds (and occasionally fourths, but who’s counting?) front and center.
This Pineapple Pretzel Salad was shared with me many years ago by my mother-in-law. I’m pretty sure it ranks in the top ten on the list of good things that have come out of my marriage (After the children, of course.) (Barely.) I’ve since passed it on to many other people, and it is the one fruit salad in my recipe box which leaves people (um…ok: leaves me) scraping the bowl at the end of the meal.
This salad calls for the brilliant addition of buttery, salty pretzels which pair so wonderfully with sweet pineapple for a yummy salty/sweet treat. It’s so good, you may find yourself passing over the dessert table and reaching for another serving of fruit salad instead.
Pineapple Pretzel Salad
For the best taste, this salad should be assembled just before eating, but if you’d like to prepare it ahead of time, both the pretzels and the creamy salad can be stored for a few days and mixed just prior to serving. Keep the pretzels at room temperature in an airtight container, and store the creamy salad covered in the refrigerator until you’re ready to assemble and serve the salad. Any leftovers (ha!) can be stored in the refrigerator for a few days—the pretzels will get a bit soggy, but it’s still delicious.
1 cup crushed pretzels
1 stick melted butter
1/3 cup plus 1/2 cup granulated sugar, divided
1 (8 oz) package cream cheese
1 (20 oz) can crushed pineapple, drained
1 (8 oz) container whipped topping
In a 9×13-inch pan, melt the butter in a 400º oven, then remove. Sprinkle the crushed pretzels evenly over the butter and press into a single layer. Sprinkle 1/3 cup granulated sugar over the pretzels and bake them at 400º for 3-5 minutes, until they are bubbly and beginning to brown. Set them aside to cool, then break them apart with a fork and set them aside until you are ready to serve.
In a medium-sized bowl, cream the cream cheese and ½ cup granulated sugar with a hand mixer until they are well-combined and the sugar is fairly dissolved in the cheese. With a spoon, stir in the drained pineapple and mix until it is well-combined. Gently fold in the whipped topping until everything is evenly mixed, and store the salad, covered in the refrigerator, until you are ready to serve. To serve, mix the pretzels into the creamy salad until they are well-incorporated (I often reserve a few pretzels to sprinkle on top of the salad for a beautiful presentation.)
Enjoy!
Posted by Shannon, a Dot-arilla Blogger