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Apple Pretzel Salad

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 16

Ingredients

Pretzel Base

  • 5 cups Gluten-Free Pretzel Twists
  • 1/4 cup Butter Unsalted
  • 1/4 cup Pure Maple Syrup

Filling

  • 8 oz Cream Cheese Full Fat
  • 1/4 cup Pure Maple Syrup Or honey
  • 2 tsp Pure Vanilla Extract
  • 1 whole Cool Whip 1 tub coconut based or regular cool whip

Apple Compote

  • 4 - 5 whole Apple Fuji, Peeled and sliced
  • 3 Tbsp Water
  • 1/4 cup Pure Maple Syrup
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Arrowroot Flour
  • 1 tsp Cinnamon Ground

Instructions

  • Process pretzels into large chunks, add butter & syrup, process again until crumbled
  • Press down into 9x9 pan and bake 10 minutes @ 375
  • Process cream cheese, syrup, and vanilla until smooth. Then fold in cool whip
  • Spread overtop your cooled pretzel layer and refrigerate while you make the topping
  • On stove top combine apples, water, and syrup. Cover and cook on low about 15 minutes, stirring regularly, until apples are soft
  • Combine arrowroot starch with 2 tbsp of water, then add to stovetop. This will thicken the mixture even more
  • Set aside to cool
  • Once apple compote has cooled to room temp, pour overtop cream layer
  • Freeze for 1 hour, slice, and enjoy!
  • Keep stored in the fridge
  • *can sub vegan butter & cream cheese if dairy free