Tropical Fruit Pretzel Salad

Tropical Fruit Pretzel Pecan Salad

With the endless stream of summer cookouts, it’s time for another summer salad recipe. This Tropical Fruit Pretzel Salad is cool and creamy with crunchy brown sugar pretzels and tropical fruit. It’s definitely more of a dessert salad than a healthy green salad and the combination is irresistible!

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Brown Sugar Pretzels

Start by making the brown sugar pretzels. Put brown sugar, chopped pretzels, and chopped pecans in a bowl. I bought these already chopped pecans to make things easier. Pour in the melted butter and mix everything together. Spread the mixture on a large baking sheet with sides (I used my jelly roll pan). Bake at 400 degrees for 5-7 minutes. Allow the mixture to cool and then break it into small pieces.

Tropical Fruit Salad

Cut up three cups of tropical fruit. I cut up 3/4 cup each of kiwi, mangos, pineapple and strawberries (not tropical, but I added them for the pop of color). Place the fruit in the fridge until ready to serve.

Cool Whip Fruit Salad

Beat softened cream cheese for two minutes, until light and fluffy. Add the sugar and vanilla and stir until smooth. Fold in the non-dairy whipped topping or whipped cream. Store in the fridge until ready to serve.

Tropical Fruit Pretzel Salad

Keep the brown sugar pretzels, fruit and cream cheese mixture separate until right before serving. Then, add the brown sugar pretzels and tropical fruit to the cream cheese mixture. Stir everything together in a large bowl and serve immediately. This Tropical Fruit Pretzel Salad is just the kind of dessert people are looking for at backyard cookouts! It’s cool and creamy with the right amount of crunch and there won’t be any leftovers.

Tropical Fruit Pretzel Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 15-20
Ingredients
Brown Sugar Pretzels:
  • 1 cup chopped pretzels
  • ½ cup chopped pecans
  • ¾ cup brown sugar
  • ¾ cup butter, melted
Tropical Fruit:
  • 3 cups mixed sliced/diced tropical fruit (kiwi, mangos, pineapple, and strawberries)
Cream Cheese Mixture:
  • 8 oz cream cheese, softened to room temperature.
  • ½ cup granulated sugar
  • 1 tsp vanilla
  • 3 cups non-dairy whipped topping or whipped cream
Instructions
Brown Sugar Pretzels:
  1. Mix together crushed pretzels, chopped pecans, brown sugar and melted butter.
  2. Spread in a large baking sheet with sides (I used my jelly roll pan) and bake at 400 degrees for 5-7 minutes.
  3. Allow the mixture to cool and then break it into small pieces.
Cream Cheese Mixture:
  1. Beat softened cream cheese for two minutes, until light and fluffy.
  2. Add the sugar and vanilla and stir until smooth.
  3. Fold in the non-dairy whipped topping or whipped cream.
  4. Store in the fridge or in a cooler.
Serving Instructions:
  1. Keep the brown sugar pretzels, fruit and cream cheese mixture separate until right before serving. Then, add the sugared pretzels and mixed berries to the cream cheese mixture and serve immediately.

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