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Orange Gelatin Pretzel Salad

Total Time

Prep: 20 min. + chilling Bake: 10 min. + cooling

Makes

12 servings

Salty pretzels pair nicely with the sweet fruit in this refreshing layered salad. It’s a family favorite that is a slam-dunk at potlucks. —Peggy Boyd, Northport, Alabama
Orange Gelatin Pretzel Salad Recipe photo by Taste of Home

Ingredients

  • 3/4 cup butter, melted
  • 1 tablespoon plus 3/4 cup sugar, divided
  • 2 cups finely crushed pretzels
  • 2 cups boiling water
  • 2 packages (3 ounces each) orange gelatin
  • 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
  • Optional: Additional whipped topping and mandarin oranges

Directions

  1. Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack.
  2. In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes.
  3. Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust.
  4. Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.
<b>Editor's Note:</b> For single-servings, prepare layers as directed. In each of twelve 9-oz. cups or 1/2-pint canning jars, layer about 2 Tbsp. pretzel mixture, 2 Tbsp. cream cheese mixture and 1/3 cup gelatin mixture. Refrigerate and top as directed.

Nutrition Facts

1 serving: 400 calories, 21g fat (13g saturated fat), 50mg cholesterol, 402mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 4g protein.

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