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Apple Cinnamon Pretzel Salad

Apple cinnamon pretzel salad layers a buttery, lightly browned pretzel crust with a smooth cream cheese filling and cinnamon-spiced apple topping. Chill it until set for a cool, creamy dessert with a crisp, salty-sweet base.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling and chilling 4 hours 45 minutes
Total Time 5 hours 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

Bake the crust
  • 2 cups pretzels finely crushed
  • 0.75 cup unsalted butter melted
  • 3 tbsp granulated sugar
Make the cream cheese layer
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tub (8 oz) whipped topping frozen, thawed
Add the apple topping
  • 2 cans (21 oz) apple pie filling
  • 1 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Bake the crust
  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Stir the crushed pretzels, melted butter, and sugar until evenly moistened.
  4. Press the mixture firmly into the bottom of the dish.
  5. Bake for 10–12 minutes, until the crust is set and lightly browned at the edges.
  6. Cool completely, about 30–45 minutes.
Make the cream cheese layer
  1. Beat the cream cheese, sugar, and vanilla with an electric mixer until smooth.
  2. Fold in the whipped topping until no streaks remain.
  3. Spread the mixture over the cooled crust, sealing it to the edges of the dish.
Add the apple topping
  1. Stir the apple pie filling and cinnamon together.
  2. Spread the apple mixture evenly over the cream cheese layer.
  3. Cover and refrigerate for at least 4 hours before serving chilled.

Notes

For neat slices, make sure the cream cheese layer seals to the edges of the dish. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the creamy texture. For a gluten-free option, use gluten-free pretzels.