Why You’ll Love This Recipe

I love this Apple Cinnamon Pretzel Salad because it delivers the comfort of apple pie with the playful twist of a dessert salad. The salted pretzel crust gives just the right contrast to the creamy middle layer and the glossy apple-cinnamon topping. It’s the kind of dessert that feels both nostalgic and fresh—perfect for holidays, potlucks, or any time I crave a layered treat that’s easy to make but feels special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Apple Cinnamon Topping
▢ 4 Granny Smith apples, peeled, diced into small pieces
▢ 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

Directions

For the Apple Cinnamon Topping

In a medium saucepan over low heat, I combine the water, cornstarch, sugar, cinnamon, and lemon juice. I stir constantly as it heats to prevent lumps, and bring it to a gentle boil until the sauce thickens, about 3-4 minutes.
Then I stir in the diced apples and let them simmer for 8-10 minutes until tender. Once done, I remove the pan from the heat and let the mixture cool completely before using.

For the Pretzel Crust

I mix the crushed pretzels, sugar, and melted butter together in a bowl until evenly combined, saving about one cup of this mixture for the topping.
Next, I press the remaining pretzel mixture firmly into the bottom of an ungreased 9×13-inch baking dish.
I bake it at 350°F (175°C) for 10-12 minutes, then let it cool completely before adding the filling.

For the Cream Cheese Filling

In a large bowl, I beat the cream cheese and powdered sugar together until smooth and fluffy. Then I fold in the cool whip and vanilla extract until everything is fully combined.
I spread this creamy layer evenly over the cooled pretzel crust and chill it in the fridge until it’s firm.

To Assemble

Once the cream layer is chilled, I spoon the cooled apple mixture evenly over the top. Then I sprinkle the reserved pretzel mixture over the apples for extra crunch.
I cover the dish with plastic wrap and refrigerate it for 4-6 hours (or overnight) until fully set and ready to serve.

Servings and Timing

This recipe makes about 12 servings.
Prep time: 30 minutes
Cook time: 20 minutes
Chill time: 4 hours
Total time: about 4 hours 50 minutes

Variations

Sometimes I use Honeycrisp or Gala apples for a sweeter twist.
For a touch of indulgence, I drizzle caramel sauce over the top before serving.
I’ve also tried adding a pinch of nutmeg or allspice to the apple topping for more warmth.
For a lighter version, I use reduced-fat cream cheese and light whipped topping.
If I’m serving this at a fall gathering, I like topping it with a sprinkle of crushed candied pecans.

Storage/Reheating

I keep this dessert refrigerated and covered with plastic wrap or in an airtight container. It stays fresh for up to 3 days. Because of the cream and fruit layers, it’s best enjoyed chilled. I don’t recommend freezing it, as the texture of the cream and pretzels can change once thawed. When serving leftovers, I let it sit out for about 10 minutes to slightly soften before slicing.

FAQs

Can I make this dessert ahead of time?

Yes, I often make it a day in advance. It needs several hours to chill and set, so preparing it ahead actually improves the texture.

Can I use another type of apple?

Absolutely. While Granny Smith apples add tartness, sweeter apples like Honeycrisp or Fuji make it taste more like apple pie.

Do I need to peel the apples?

I prefer peeling them because it gives a smoother, more tender texture, but leaving the skin on adds color and extra fiber.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form, then fold it into the cream cheese mixture.

How do I crush the pretzels?

I place pretzels in a zip-top bag and crush them using a rolling pin until I have small chunks—not crumbs—for the perfect crunch.

Can I use gluten-free pretzels?

Yes, gluten-free pretzels work well as a substitute without changing the flavor.

Why is my pretzel crust soggy?

It’s important that both the crust and apple topping are completely cooled before assembling. Any warmth can cause the crust to absorb moisture.

Can I add nuts to this recipe?

Yes, I sometimes add chopped pecans or walnuts to the topping for added crunch and flavor.

What’s the best way to serve it?

I serve it cold, straight from the fridge, slicing into squares. It pairs beautifully with a dollop of whipped cream on top.

Can I make this without cinnamon?

Yes, but I love the warmth cinnamon brings. If you prefer, you can replace it with apple pie spice or even just a pinch of nutmeg.

Conclusion

I adore making this Apple Cinnamon Pretzel Salad because it feels like the best of all worlds—sweet, salty, creamy, and crisp in every bite. It’s an easy-to-layer dessert that always impresses, whether for family gatherings or casual weekends. I love watching the layers come together, and even more, I love how it disappears fast once it hits the table.