Ambrosia Pretzel Salad

Prep 10 min


Cook 190 min


Ready in 200 min

Ambrosia meets strawberry pretzel salad, this dessert will be a showstopper all year round.


    Pretzel Crust
  • ½ cup (125 mL) butter (1 stick), melted
  • 2 tbsp (30 mL) sugar
  • 3 cups (750 mL) pretzels, finely crushed
    Cream Cheese Filling
  • 8 oz. (250 g) cream cheese, softened
  • ½ cup (125 mL) sugar
  • 1 can (20 oz./566 g) crushed pineapple, drained
  • 1 pkg (8 oz/250 g) frozen thawed whipped topping
  • ½ cup (125 mL) sweetened shredded coconut
  • ¼ cup (60 mL) Maraschino cherries, sliced in half and patted dry
  • ¼ cup (60 mL) canned mandarin oranges, drained and cut in half


  1. Preheat the oven to 350°F (180°C).
  2. Combine the pretzels, melted butter and sugar in the 8” x 8” (20 cm x 20 cm) Pan with Lid. Stir to coat.
  3. Firmly press the pretzel mixture into the bottom of the pan using your hand, the flat side of a meat tenderizer, or the bottom of a cup.
  4. Bake for 10 minutes. Remove and let cool.
  5. Meanwhile, combine the cream cheese, sugar and pineapple in the bowl of the Deluxe Stand Mixer fitted with the scraper beater attachment and CREAM for 2 minutes and 50 seconds. Add in the whipped topping and MIX for 45 seconds. Place in refrigerator until crust is cool.
  6. After the crust has cooled, spread the pineapple mixture evenly over the crust. Sprinkle with the coconut and top with cherries and oranges.
  7. Cover and refrigerate until cool, at least 3 hours. Cut into squares and serve.


  • 9  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 410, Total Fat 24 g, Saturated Fat 17 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 43 g, Fiber 1 g, Sugars 32 g (includes 17 g added sugar), Protein 3 g

Cook's Tips:

You can freeze and then let come to room temperature for a make ahead treat.

Looking for a bigger portion? To make a 9 x 13” version, simply double your recipe and chill an extra hour or so to chill through.

We love the flavor of the crust. For a fun topping, make the crust then crumble it up and top ice cream to add a sweet and salty crunch!

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