Introduction

Apple Cinnamon Pretzel Salad is a delightful no-bake dessert that combines the tartness of fresh apples with a creamy filling and a salty pretzel crust. It’s a refreshing treat perfect for any occasion, effortlessly balancing sweet and savory flavors.

A close-up of a layered dessert square shows three clear layers: the bottom layer is a crumbly, golden-brown crust with a coarse texture and bits of nuts; the middle layer is thick and creamy, white and smooth; the top layer is a chunky, caramel-colored apple mixture with visible pieces of soft, light yellow apple and a generous topping of crushed nuts that add a crunchy texture. A fork lifts a bite of the dessert close to the camera, highlighting the contrast between the creamy middle and the textured topping. The background is softly blurred with a white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Granny Smith apples, peeled and diced into small pieces
1½ cups water
¾ cup sugar
¼ cup cornstarch
1 tsp cinnamon
1 tbsp lemon juice
2 cups crushed pretzels
¼ cup sugar (for crust)
½ cup butter, melted
8 oz cream cheese, room temperature
8 oz cool whip
1 tsp vanilla extract
1 cup powdered sugar

Instructions

Step 1: To prepare the apple cinnamon topping, combine water, cornstarch, sugar, cinnamon, and lemon juice in a medium saucepan over low heat. Bring to a boil while stirring constantly.
Step 2: Continue stirring until the sauce thickens, which should take about 3-4 minutes. Add the diced apples, stir well, and let the mixture simmer for 8-10 minutes.
Step 3: Remove the apple mixture from heat and allow it to cool completely. Set aside.
Step 4: For the pretzel crust, mix crushed pretzels, ¼ cup sugar, and melted butter until combined. Reserve about 1 cup of this mixture for topping later.
Step 5: Press the remaining pretzel mixture evenly into an ungreased 9×13 baking dish. Bake at 350°F (175°C) for 10-12 minutes, then remove and let cool completely.
Step 6: Prepare the cream cheese filling by beating cream cheese and powdered sugar together until light and fluffy. Add cool whip and vanilla extract, then beat until fully combined.
Step 7: Spread the cream cheese mixture evenly over the cooled pretzel crust. Place the dish in the refrigerator until chilled.
Step 8: Once chilled, spoon the cooled apple cinnamon topping over the cream cheese layer and spread evenly. Sprinkle the reserved pretzel mixture over the apples.
Step 9: Cover with plastic wrap and refrigerate the salad for 4-6 hours or until fully set before serving.

Tips & Variations

Substitute Granny Smith apples with other tart apples like Honeycrisp or Braeburn for different flavors.
For a quicker option, canned apple pie filling can be used instead of making the apple topping from scratch.
Adding a sprinkle of chopped nuts, like pecans or walnuts, to the topping mixture adds a nice crunch.

Storage

Store the Apple Cinnamon Pretzel Salad covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Leftovers can be reheated slightly at room temperature if preferred, but it’s best enjoyed cold for the perfect texture and flavor balance.

How to Serve

A close-up view of a layered dessert slice on a white plate with a white marbled background. The bottom layer is a crumbly, textured base with a mix of brown and golden tones, likely nuts or oats. Above it is a thick, smooth, white creamy layer that looks soft and rich. The top layer is chunky and golden with visible apple pieces coated in a glossy, caramel-like sauce, sprinkled generously with a crunchy, crumbly topping that has an uneven texture and light brown color. A fork is lifting a bite of the dessert, showing all three layers clearly. The lighting highlights the moist and creamy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned apple pie filling instead of fresh apples?

Yes, canned apple pie filling can be used as a convenient substitute. While it simplifies the process, the flavor and texture will be slightly different from the fresh apple topping.

How do I prevent the pretzel crust from becoming soggy?

Make sure to fully bake and cool the pretzel crust before adding fillings. Also, chilling the assembled dessert helps maintain the crispiness of the crust by firming up the layers and preventing moisture from soaking in quickly.