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Orange Gelatin Pretzel Salad

 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) 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

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.

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Orange Gelatin Pretzel Salad (continued)

Nutritional 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.