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Orange Gelatin Pretzel Salad
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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) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
1 package (8 ounces) cream cheese, softened
2 cups whipped topping
Additional whipped topping, optional
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
mixing 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |