Apple Pretzel Salad is a super simple dessert with layers of crunchy pretzels, sweetened cream cheese and topped with apple pie filling! A LAYERED DESSERT RECIPE If you’ve ever had a Strawberry Pretzel Salad, you know how good this combo of flavors can be! It sounds like a weird combination of flavors but the sweet and salty combo just works so well together here. Instead of a strawberry layer on top, we are using apple pie filling, bringing all the delicious fall flavors into this classic treat. And as usual, I have no idea why we call this a ‘salad’ but who am I to question a good thing?! FREQUENTLY ASKED QUESTIONS:  Can I use other pie fillings? Yes! Instead of apple pie filling, you can use peach pie filling or even cherry pie filling or whatever you think will work! Why did my apple filling layer leak to the bottom? The key to keeping the top layer separate from the bottom is to make sure your cream cheese layer is smooth and extends all the way to the walls of your serving dish. You do not want any gaps or holes where it can leak through. But if it does, it really doesn’t matter. It doesn’t affect the flavor at all and still tastes delicious! What kind of pretzels are best? This can be made with pretzel sticks or mini pretzel twists. Since you’re crushing them up, it really doesn’t matter what the original shape is. What else can I add to this dessert? I think cinnamon could be added to the apple pie filling. Mix the apple pie filling with a teaspoon or two of ground cinnamon and stir then layer on top of the dessert.  How do I make the apples easier to eat? If the apples seems too large to be comfortable to eat, I take a knife and basically put it into the can and saw back and forth to cut them up easily. I do this for my Apple Danishes and it works like a charm! I have a picture in that recipe that can give you an idea of what I’m talking about if you don’t understand what I’m saying. How do I store leftover Apple Pretzel Salad? Since this has a layer of whipped cream and cream cheese in it, it must be kept in the fridge when you aren’t serving it. Any leftovers will keep in an airtight container for up to 3-4 days. I don’t recommend freezing this dessert. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) salted pretzels – you can use unsalted pretzels if preferred. unsalted butter – if you only have salted butter, go ahead and use that. There is only a 1/4 teaspoon of salt in each stick of salted butter so it really won’t be adding much salt to the overall dish. block cream cheese – if you forgot to grab it from the fridge, use any of these hacks on How to Soften Cream Cheese Quickly. whipped topping – the brand name is ‘Cool Whip’ but you can certainly purchase the store brand. You will find it in the freezer section of your grocery store. You will need to thaw it in the refrigerator before using. powdered sugar – a sugar substitute can be used. You can sweeten this to your liking. apple pie filling – as I stated above, you can use this with most pie fillings. You can also use sugar free if needed. HOW TO MAKE APPLE PRETZEL SALAD Preheat the oven to 350F degrees. In a medium mixing bowl, combine the crushed pretzels and melted butter. Press this mixture into the bottom of a 9×13-inch baking dish and bake in the oven for 10 minutes. Remove and allow the pretzel crust to fully cool. In a large mixing bowl, blend the cream cheese and powdered sugar until smooth with an electric mixer. Gently stir the whipped topping into the cream cheese mixture until just combined. Spread the cream cheese mixture over the cooled pretzel crust and place the baking dish into the refrigerator for 1 hour to chill and set. (This step is important to prevent the apple layer from dripping down into the pretzel crust). Spread the apple pie filling on top of the cream cheese layer evenly. Return to the refrigerator and chill for at least 1-2 hours or overnight until ready to serve. Slice and serve, enjoy! CRAVING MORE RECIPES?  Strawberry Pretzel Salad Pineapple Pretzel Salad Walking Strawberry Pretzel Salad Fried Apples Apple Pie Butter Swim Biscuits Apple Pie Bubble Up No Bakę Caramel Apple Cheesecake Apple Pie Poke Cake Apple Spice Cake with Brown Sugar Frosting 40 Fall Apple Recipes Print Apple Pretzel Salad Apple Pretzel Salad is a super simple dessert with layers of crunchy pretzels, sweetened cream cheese and topped with apple pie filling! Course DessertCuisine American Prep Time 30 minutes minutesCook Time 10 minutes minutesChill Time 2 hours hoursTotal Time 2 hours hours 40 minutes minutes Servings 12 Calories 355kcal Author Brandie @ The Country Cook IngredientsFor the crust:2 cups crushed salted pretzels (can use unsalted pretzels if preferred)½ cup (1 stick) unsalted butter, meltedFor the filling:8 ounce block cream cheese, softened to room temperature¾ cup powdered sugar8 ounce tub whipped topping, thawedFor the topping:2 (20 ounce) cans apple pie filling InstructionsPreheat the oven to 350F degrees. In a medium mixing bowl, combine 2 cups crushed salted pretzels and ½ cup (1 stick) unsalted butter, melted.Press this mixture into the bottom of a 9×13-inch baking dish and bake in the oven for 10 minutes. Remove and allow the pretzel crust to fully cool. In a large mixing bowl, blend 8 ounce block cream cheese, softened to room temperature and ¾ cup powdered sugar until smooth with an electric mixer.Gently stir in the 8 ounce tub whipped topping, thawed into the cream cheese mixture until just combined. Spread the cream cheese mixture over the cooled pretzel crust and place the baking dish into the refrigerator for 1 hour to chill and set. (This step is important to prevent the apple layer from dripping down into the pretzel crust). Spread 2 (20 ounce) cans apple pie filling on top of the cream cheese layer evenly. Return to the refrigerator and chill for at least 1-2 hours or overnight until ready to serve.Slice and serve, enjoy! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 355kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Sodium: 286mg | Fiber: 1g | Sugar: 26g