Reviewed: Apr. 24, 2009

After reviewing the amounts for this recipe,I revised and it turned out very good.Thought the amount of sugar and butter was way too much for the Pretzel crust, so I cut back to half the amount(1/4c. sugar,1/4c. butter),and baked for 8 minutes @400 degrees(as you would for Strawberry pretzel Salad).Topping: 2 tablespoons of Cornstarch left my topping flavorless..think 1 Tablespoon would have been plenty..Also added approx 2/3 c. fresh Pineapple chunks to the whipped center,gave it so much flavor,even better the next day..

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SueFood

Cooking Level: Expert

Home Town: Copley, Ohio, USA

Living In: Morristown, Tennessee, USA

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Reviewed: Mar. 6, 2009

This was wonderful! I had so many compliments it was crazy. Very easy, inexspensive, and it was great tasting. Thanks so much for sharing!

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LuraAnn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Nov. 26, 2008

Loved it! Very easy to make.

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NonChalant

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Reviewed: Aug. 18, 2008

My friend and I made this for an engagemnet party. It was so good. Luckily we had made 2 one for practice and one for the party. It was great.. People are asking for the recipe.

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VodkaPunch

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Reviewed: Apr. 29, 2008

This is a good dessert recipe but was too sweet for my taste and didn't 'wow' me like it did other reviewers. I can't see me making this again.

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Jennifer

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Reviewed: Feb. 3, 2008

I made this for a party yesterday and it was a hit...didn't even get to bring any home! I was making other goodies, and was short a baking dish, so I baked the pretzel crust on a large cookie sheet @ 350 for 10 min. I then put the layers in a trifle dish, which made a nice presentation. I agree with other reviewer's....very addicting! I look forward to making this again soon. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Oct. 18, 2007

I made this recipe at the last minute, not really sure if anyone would go for it. Everyone loved it-raved about it to all of our other guests, "Try the pineapple-it's soooo good!!" I will be making this whenever we have company!

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fender99

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

Absolutely delicious!! Made this for a family get-together and it was a definite success. Really liked the pineapple better than other similar recipes that use the strawberries. I actually baked the pretzel/sugar/butter crust mixture in the pan on 350' for 10 mins. I wanted to be sure it was crunchy & not gritty. Yum! Yum!

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gill828

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Reviewed: Jul. 9, 2007

Excellent taste, easy to make and take.

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SandieL.

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2005

My guests liked it, but I thought it was incredibly too buttery in taste. Maybe I goofed something up, but I'm not sure I'll be making this again. The fruit combination with the jello and pretzels was great, it was just the bottom "crust" that become more overwhelming than enjoyable.

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Kati Foster

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Reviewed: Nov. 15, 2005

This would be great with Strawberry Jell-O and fresh strawberrys. Also I would add that you should mix the suger and butter together really well before pouring over pretzels.

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AMY23G

Cooking Level: Beginning

Home Town: Scranton, Pennsylvania, USA

Living In: Mount Pleasant, South Carolina, USA

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Reviewed: Sep. 3, 2005

Ever since I took this to an Easter dinner, we can't have a family gathering without this dessert! I've tried pretzel salad with strawberries, but the pineapple gets a much better response. I've handed out the recipe so often that I've lost count!

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MAMALEIGH

Cooking Level: Intermediate

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Reviewed: Jan. 24, 2005

WARNING: The "massively addictive" note is an understatement! I will not make this again unless there are people here to help me eat it otherwise the whole pan has my name on it. This is just way too good!

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MADFORGOLD

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Reviewed: Mar. 5, 2004

This is simply a no-bake cheesecake. The filling and topping were absolutely delicious but I was ever so disappointed in the crust. I couldn't wait to experience the salty/sweet combo but the base was crumbly and tasted awful. I will try it again but will bake the crust first before changing it to good old fashioned graham crumbs.

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Jannet

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Reviewed: Dec. 26, 2003

I've made this so many times, I'm reviewing it again. It is so good, I could eat the whole pan. I change it a little...I bake the crustat 350 for about 9min and use an 11x7 pan,3/4c crushed pretzels. For the cream filling I use fat free cool whip and fat free or light cream cheese and only 1/4c sugar. For the topping I use a large can of pineapple chunks and just put then in the food processor first. No sugar needed in the topping and because of using large can instead of 8oz, I use 3T cornstarch.

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BB34

Cooking Level: Expert

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Reviewed: Nov. 23, 2003

wow, she wasn't kidding- my aunt cooked this for a Thanksgiving party I just got back from. I even brought home leftovers! Perfect combination of salty and creamy sweet, the only bad thing is that tomorrow it might be soggy :( it was great while it lasted!!

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TWIG156

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Reviewed: Oct. 22, 2003

This was good but why is it called a "Salad"? I probably will do this again but I think I will try Cherry Pie filling for the topping.

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Krazycook

Home Town: Woodstock, Georgia, USA

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Reviewed: Aug. 14, 2003

"Pretzel Salad" does not do this yummy dessert justice -- it is so fantastic! My husband doesn't like pineapple, so I left half of it plain and he and the kids ate it that way. I think next time I'm going to try it with strawberry jam.

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AMARX25

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Reviewed: Jun. 5, 2003

A rare occurrence, I had all of the ingredients on hand, and whipped this up. The kids loved it, as did I. The pretzel crust made a wonderful slightly salty contrast to the sweet toppings. It was also a breeze to make; I wouldn't change a thing. Thanks, Allygator!

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CSCMOM3

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Reviewed: May 9, 2003

This is a simple, delicious dessert. It satisfies the sweet/salty tastebuds in one dish. Our family devoured the dessert. We'll definately make this again. It was wonderful!

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ARBOJA65

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Bubba's Pretzel Salad

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