Pretzel Salad

This salad is simply lovely!   A former teacher at our elementary school, Charissa, brought this to a carry-in and I just had to have the recipe.  Since, I have taken this side dish to many events and made it for my family.   It’s one of those salads, that when you take a bite, it’s like…”What is in this?”  It couldn’t be more delicious!  Substituting fat free cream cheese and cool whip lowers the calories and doubling the recipe for a larger crowd works well.  This salad is easy to make and loved by many.

Pretzel Salad
Recipe type: Salad
  • 1 stick margarine (melted)
  • 1 cup sugar
  • 1 cup pretzels (broken into small pieces)
  • 1-8 oz. cream cheese, softened
  • 1-8 oz. cool whip
  • 1- 20 oz. can crushed pineapple (drained)
  1. Mix melted margarine, ½ cup sugar and pretzels in a oven-proof pan.
  2. Bake for 7 minutes at 375°F.
  3. Cool and break up.
  4. Beat together cream cheese and ½ cup sugar for 2 minutes.
  5. Fold in cool whip, crushed pineapple and pretzel mixture.
  6. Chill before serving.


  1. Wow! These look tasty! Have you ever tried any other fruit besides pineapple?

    • Missouri Farm Chick says:

      Great idea Rach! What fruit were you thinking? The first that came to my mind… A can of cherry pie filling. That makes me want some now!

      • Ha! That is exactly what we were thinking too! I think strawberries sound good also 🙂 Are you back from Chicago? Hoping for an awesome deep dish pizza recipe 🙂