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Orange Gelatin Pretzel Salad

I adapted this recipe from one using strawberries and strawberry gelatin. The pretzels give the refreshing layered salad a nice crunch. It's a favorite in our family. —Peggy Boyd, Northport, Alabama

15 ServingsPrep: 30 min. + chilling

Ingredients

2 cups crushed pretzels
3 teaspoons plus 3/4 cup sugar, divided
3/4 cup butter, melted
2 packages (3 ounces each) orange gelatin
2 cups boiling water
2 cans (8 ounces each) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
1 can (11 ounces) mandarin oranges, drained
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
Additional whipped topping, optional

Directions

In a small bowl, combine pretzels and 3 teaspoons sugar; stir in
butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at
350° for 10 minutes. Cool on a wire rack.
In a large bowl, dissolve gelatin in boiling water. Add pineapple and
oranges. Chill until partially set, about 30 minutes.
In a small bowl, beat cream cheese and remaining sugar until smooth.
Fold in whipped topping. Spread over crust. Gently spoon gelatin
mixture over cream cheese layer. Cover and refrigerate for 2-4 hours
or until firm.
Cut into squares. Garnish with additional whipped topping if desired.
Yield: 15 servings.

2 of 2

Orange Gelatin Pretzel Salad (continued)

Nutrition Facts: 1 serving (1 piece) equals 286 calories, 16 g fat (11 g saturated fat), 41 mg cholesterol, 326 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.