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Apple Cinnamon Pretzel Salad

This Apple Cinnamon Pretzel Salad features a crunchy pretzel crust, creamy cream cheese layer, and sweet-tart cinnamon apple topping. Chilled and perfectly layered, it’s a crowd-pleasing dessert for any occasion.
Calories:
Author: Sandra Myers

Ingredients

For the Apple Cinnamon Topping

  • 4 Granny Smith apples peeled and diced
  • 1½ cups water
  • ¾ cup sugar
  • ¼ cup cornstarch
  • 1 tsp cinnamon
  • 1 tbsp lemon juice

For the Pretzel Crust

  • 2 cups crushed pretzels
  • ¼ cup sugar
  • ½ cup butter melted

For the Cream Cheese Filling

  • 8 oz cream cheese room temperature
  • 8 oz Cool Whip
  • 1 tsp vanilla extract
  • 1 cup powdered sugar

Instructions

  • In a medium saucepan over low heat, combine water, cornstarch, sugar, cinnamon, and lemon juice. Bring to a gentle boil, stirring constantly until thickened, about 3–4 minutes.
  • Add diced apples, stir, and simmer for 8–10 minutes until tender and coated in syrup. Remove from heat and let cool completely.
  • Mix crushed pretzels, sugar, and melted butter until combined, reserving 1 cup for topping. Press the rest firmly into an ungreased 9×13 baking dish. Bake at 350°F for 10–12 minutes until golden and fragrant, then cool completely.
  • Beat cream cheese and powdered sugar until light and fluffy. Add Cool Whip and vanilla extract, beating until smooth. Spread evenly over the cooled pretzel crust and chill for at least 30 minutes.
  • Spoon the cooled apple mixture over the cream cheese layer, spreading evenly. Sprinkle the reserved pretzel topping on top. Cover with plastic wrap and refrigerate for 4–6 hours until set.