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Apple Cinnamon Pretzel Salad

Apple cinnamon pretzel salad layers a buttery, sweet-and-salty pretzel crust with smooth cream cheese and tender apples in a glossy cinnamon topping. Chill it until firm for clean slices and a cool, creamy contrast to the crunchy crust.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill 4 hours
Total Time 4 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the pretzel crust
  • 1 nonstick cooking spray for lightly coating the dish
  • 2 cups pretzels coarsely crushed
  • 0.75 cup unsalted butter melted
  • 0.25 cup granulated sugar
For the apple topping
  • 6 apples medium, firm, such as Granny Smith; peeled, cored, and sliced 1/4 inch thick
  • 0.33 cup light brown sugar packed
  • 0.5 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 6 tbsp water divided
  • 2 tbsp cornstarch
For the cream cheese layer
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 1 tub (8 oz) frozen whipped topping thawed

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the pretzel crust
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Stir the crushed pretzels, melted butter, and granulated sugar together.
  4. Press the mixture evenly into the prepared dish.
  5. Bake for 10 minutes.
  6. Cool completely on a wire rack.
Cook the apple topping
  1. Combine the apples, brown sugar, cinnamon, lemon juice, and 1/4 cup of the water in a 4-quart saucepan.
  2. Cover and cook over medium heat for 6 to 8 minutes, stirring once, until the apples are tender but still hold their shape.
  3. Stir the cornstarch into the remaining 2 tablespoons water.
  4. Stir the cornstarch mixture into the apples and simmer for 1 to 2 minutes, until the juices are thick and glossy.
  5. Transfer the apple topping to a bowl.
  6. Cool completely.
Make the cream cheese layer and assemble
  1. Beat the cream cheese, confectioners' sugar, and vanilla in a large bowl until smooth.
  2. Fold in the thawed whipped topping until evenly combined.
  3. Spread the cream cheese mixture over the cooled crust, reaching all the way to the edges.
  4. Spoon the cooled apple topping evenly over the cream cheese layer.
Chill and serve
  1. Cover and refrigerate for at least 4 hours, until firm enough to slice.

Notes

Spread the cream cheese layer all the way to the edges to help protect the crust from the apple topping. Refrigerate covered for up to 3 days; freezing is not recommended because it can affect the creamy layer's texture. For a gluten-free variation, use gluten-free pretzels.