Total Time: 4 hrs, 25 mins

Prep Time: 15 mins

Chill Time: 4 hrs

Cook Time: 10 mins

Yield: 4 servings


  • 3 cups crushed pretzels
  • ¼ cup white sugar
  • 1 cup butter, melted
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1 small tub (8 ounces) whipped topping, defrosted
  • 2 3-ounce packages lime Jell-O
  • 1 cup boiling water
  • 1 cup crushed ice
  • 1 20-ounce can pineapple tidbits, drained (retain 1 cup juice)



  1. Crush enough pretzels to make 3 cups.
  2. In a small bowl mix crushed pretzels, ¼ cup sugar, and melted butter.
  3. Press evenly into bottom of a temp-tations® 13x9 baker. Bake in a preheated 350°F oven for 10 minutes. Cool completely.
  4. Beat cream cheese with ½ cup sugar until light and fluffy. Stir in cool whip and blend thoroughly.
  5. Spoon over crust, making sure you get into corners and sides to form a complete seal.
  6. Dissolve lime Jell-O in cup of boiling water. Add crushed ice and pineapple juice. Stir in pineapple tidbits.
  7. Carefully spoon pineapple Jell-O mix evenly over cream cheese filling.
  8. Chill 4 hours or more, slice, and serve.


Tara’s Tidbits®

Not sure why we call this yummy dish a salad. I made this for St. Patrick’s Day, but you can make a strawberry, peach, or raspberry version—use your imagination! Maybe chocolate??



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