Total Time
Prep 10 mins
Cook 20 mins

This is my MIL's salad...she got this at the RV park they stay at in Donna, TX. It's creamy, crunchy, sweet, slightly-salty ...and very light all rolled up into one dish...the first time she made this my SIL and MIL ate the whole bowl!!'s addictive and often requested!

Ingredients Nutrition


  1. Mix the crushed pretzels, butter and sugar together.
  2. Grease 9x13 pan.
  3. Place pretzel mixture in greased pan and bake for 10 minutes at 350°F.
  4. Cool slightly and break pieces into chunks.
  5. Beat cream cheese until well whipped and fluffy.
  6. Add the Cool Whip; blend well.
  7. Fold in the pineapple tidbits.
  8. Chill- for about 1 hour.
  9. About 1/2 hour before serving-- add pretzel pieces.
  10. Best served same day, otherwise the pretzels will get soggy. For a large group, I'd suggest doubling the recipe.


Most Helpful

Fabulous!! I had this at a potluck party a couple of years ago and have made it several time since - it's always a hit! I agree that it is more of a dessert than a salad... It's quite sweet. The saltiness of the pretzels is a good foil, and balances the dish nicely.

Raquel Grinnell June 13, 2014

I had this at a party this weekend and it was delicious. I loved the blend of sweet and salty. Very good and easy to make. I also agree that it's more of a dessert, but who cares when it tastes this good?!

veggiegirl July 28, 2008

Great recipe! I made and doubled this for work today and was a huge hit! Thanks for a great summer recipe!

*kels* June 27, 2008

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