Bubba’s Pretzel Salad

Love this!

I did bake the crust like others. Not sure if I would the next time. I’ve made this before with strawberries and jello. I like this version much better. Kids thought we could just leave off the pineapple because the crust and filling were so good.

I have to make at least 2 large roasting pans when I take to a gathering. People can’t get enough. At a wake several years ago, the people were in a heated discussion about how some didn’t get any until I told them there was another pan in the fridge. My youngest daughter hasn’t been home in 4 year for the holiday and I asked her what one dish would she like. She told me pretzel salad.

It turned out great… BUT I did take notice of some reviews saying it was too sweet so I reduced the amount of sugar in the crust to 1/4 cup and used 1/3 cup in the cheesecake filling. I, too, was concerned about the crust being gritty and not holding together so I baked it for 10 minutes at 350° F. then cooled it before filling. A couple of teaspoons of fresh lemon juice added to the reserved pineapple juice really enhanced the flavor of the topping. Will definitely make again with these modifications.

SO good! I took this to a Mother’s Day lunch and everyone was asking about it! I took another reviewer’s suggestion and baked the crust at 400F for 8 minutes. I’m so glad I did – the sugar caramelized nicely and gave the crust a nice chewy gooey texture. The other changes I made were 1) I used less sugar in the crust (about 1//3 cup) and I used brown sugar instead of white. 2) I used 1/3 cup sugar in the filling instead of 1/2 cup 3)I used 2 tbsp sugar in the pineapple topping instead of 1/4 cup and 4) I added 2 drops of orange extract to the pineapple topping which really brightened everything up and made the flavors pop! 5) I used Honey Wheat pretzels which have a sweeter flavor. I also sprinkled leftover crushed pretzels on top which made it look nice. I didn’t even have a chance to get a picture, but I would definitely make this again!

Easy to make and delicious.

I LOVE this dessert! I, too, baked the pretzel crust for about 9 minutes, just to crisp it up. I cooled it before putting the cream cheese mixture next. I can’t keep this dessert on the table very long after putting it out. It just disappears.

Made it again for memorial day cookout….absolute smash! This is the exact same recipe handed down to me from a friend years ago. So glad to find it on here.

This is crazy good and crazy easy to make! I made it for a family get-together, and everyone loved it. I made it as is, and the only thing I changed is the name. I don’t know what name COULD do this dessert justice, but all I know is, Bubba’s Pretzel Salad just doesn’t begin to describe it. I’m sticking with Pineapple Pretzel Fluff for now, unless I think of something better!

Yum, yum and more yum!!!

Everyone loved it! It’s sweet, salty and just plain delicious.

Made it for a potluck and everyone loved it!

This is an all time favorite! If you want to make a larger amount, use a 13×9 dish and just double the pretzel, butter, and sugar amounts for the crust. I also use dream whip (follow recipe on box to prepare) instead of cool whip or whipped cream and I use 2 envelopes for a 13×9 dish. The cream cheese mixture I leave the same as recipe calls for:-) also, I don’t add any sugar to the pineapple, only cornstarch and I mix the whole can with juice included until it just begins to boil. If you do it this way, be sure to let it cool completely to room temp before spreading over the topping.

This is very good. I followed the recipe to a “t” and the only thing I might change next time is to reduce the sugar in the pretzel crust. I was skeptical as to whether I would like this as well as the strawberry pretzel salad, but this is every bit as good. Thanks for sharing this recipe, Bird!

Wonderful dessert and the flavors are fabulous. This has become a tradition for your July 4th festivities along with the strawberry version. Yummy!

I got this recipe years ago & had lost it. Thanks Bubba! This is a fantastic recipe for taking to a cookout or potluck. I usually double the recipe & put it in a 9×13.

a little too sweet, but a delicious dessert that can be used for company. Used 16-oz crushed pineapple instead of 8 oz.

awesome!

I’ve made this several times for different family gatherings. I made this for Easter and each year, I am assigned this dish. It never makes it to the leftovers table. During a family funeral, I made 1 pan and before the entire event was over, I had made 4 pans. It was the first dessert to disappear.

I thought a mistake had been made concerning the pretzel crust. I make the strawberry version and it says to bake the crust. Fearing the unbaked crust would be gritty, I baked it 8 min @ 400 degrees, then let cool before spreading on the cool whip/cream cheese mixture. The dessert came out crunchy/chewy, sweet/salty… couldn’t be better.

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