Orange Gelatin Pretzel Salad Recipe

4.5 23 32
Orange Gelatin Pretzel Salad Recipe
Orange Gelatin Pretzel Salad Recipe photo by Taste of Home
Publisher Photo

Orange Gelatin Pretzel Salad Recipe

Read Reviews
4.5 23 32
Publisher Photo
Salty pretzels pair nicely with sweet oranges in this refreshing layered salad. It’s a family favorite that's a slam dunk at Thanksgiving and fall potlucks. —Peggy Boyd, Northport, Alabama
Featured In: Recipes for Pretzels
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

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
  • Additional whipped topping and mandarin oranges, optional

Directions

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.
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.
Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust.
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. Yield: 12 servings.
Editor's Note: 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.
Originally published as Orange Gelatin Pretzel Salad in Taste of Home August/September 2007, p31

Nutritional Facts

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

  • 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
  • Additional whipped topping and mandarin oranges, optional
  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. Yield: 12 servings.
Editor's Note: 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.
Originally published as Orange Gelatin Pretzel Salad in Taste of Home August/September 2007, p31

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Reviews forOrange Gelatin Pretzel Salad

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ahhschucks User ID: 6443665 279638
Reviewed Dec. 20, 2017

"Loved the strawberry pretzel "salad" recipe and this one is wonderful, too. Plan to try the variations suggested by other reviewers. I also used a large can of mandarin oranges. Yummy!"

MY REVIEW
BeckyJCarver User ID: 59111 279347
Reviewed Dec. 15, 2017

"I thought this was going to be sweeter than it was but it still had a great flavor. this would also be good in a graham cracker crust instead of the pretzel crust."

MY REVIEW
[email protected] User ID: 36208 279119
Reviewed Dec. 12, 2017

"Delicious!. I made this for our yearly family Christmas party and it was a hit. I only had one little square left, to enjoy the next day. Several people were surprised when I shared that the crust was crushed pretzels, they thought it was some type of nut. Definitely a keeper."

MY REVIEW
glenna_stitt User ID: 8612977 278591
Reviewed Dec. 2, 2017

"This is an excellent recipe!! Everyone loved it for our Thanksgiving dessert. I can't wait to make it for a church potluck dinner. I'm sure it will be a big hit there too! I did add more mandarin oranges than what the recipe called for."

MY REVIEW
fmmslkl User ID: 1630208 278581
Reviewed Dec. 2, 2017

"This was good but just a bit too sweet for my taste. I think my error was with the type of crushed pineapple I purchased. I will make it again with crushed pineapple in its own juice and I will decrease the sugar to 1/2 cup in the cream cheese mixture. Others just loved it and thought it was great after the heavy Thanksgiving meal."

MY REVIEW
Audrey User ID: 8974105 278579
Reviewed Dec. 1, 2017

"I made this for Thanksgiving and it was delicious."

MY REVIEW
cpfree User ID: 5424421 168734
Reviewed Nov. 29, 2014

"Made this for Thanksgiving it was delicious."

MY REVIEW
SKTerpstra User ID: 4231446 107526
Reviewed May. 9, 2014

"Will try blueberries and lemon gelatin next time...stay tuned."

MY REVIEW
SKTerpstra User ID: 4231446 99286
Reviewed May. 9, 2014

"This recipe is OUT. OF. THIS. WORLD. I am a baking heroine at my church because of this recipe! I have successfully substituted the pretzels with 2 & 3/4 cups of graham cracker crumbs. I have also used Strawberry gelatin with 2 cups of frozen, chopped strawberries. HINT: Using frozen or freezer chilled fruit will help your gelatin to set up more quickly; use the mixer to break up the gelatin and distribute the fruit, if necessary."

MY REVIEW
[email protected] User ID: 227059 107525
Reviewed Nov. 28, 2013

"This is delicious made with raspberry jello and using frozen raspberries!!"

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