Orange Gelatin Pretzel Salad Recipe

5 17 26
Orange Gelatin Pretzel Salad Recipe
Orange Gelatin Pretzel Salad Recipe photo by Taste of Home
Publisher Photo

Orange Gelatin Pretzel Salad Recipe

Read Reviews
5 17 26
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 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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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!!"

MY REVIEW
jennycurl User ID: 6661937 168733
Reviewed Apr. 11, 2013

"This is, without a doubt.....the bomb! You can't go wrong with this. No joke! I love it. I had it for breakfast!"

MY REVIEW
watermelonmuffin User ID: 6735434 168731
Reviewed Mar. 3, 2013

"I made this to bring to church and while the jello was firming up in the fridge, my little sister (6) happened to catch a glance of it and... unfortunately she couldn't keep herself from digging in. It didn't look quite as pretty when I brought it to church, but it was gone before everyone had gone through the line to get food! I would definitely make this again (but hide it so my lil sis stays out! :)"

MY REVIEW
SPO1966 User ID: 6662580 80188
Reviewed Dec. 19, 2012

"This is my new go to recipe for all my special occasions. I have experimented and used strawberries instead of oranges with strawberry gelatin and for Christmas this year I am going to substitute it with cherries and cherry gelatin. So far the oranges have been my favorite but we will see how it is with cherries. :-) The combination of the textures with the pretzels and the cool whip and the tart of the cream cheese all just fit together so perfectly. It doesn't last long at our house!"

MY REVIEW
xicota User ID: 944314 154297
Reviewed May. 15, 2012

"Update: I didn't realize it at the time, but I had erred in my sugar measurement. I've made this recipe several times now, and everything turned out fine."

MY REVIEW
misspooches User ID: 2582916 153657
Reviewed Jul. 11, 2011

"Wonderful summer salad!"

MY REVIEW
xicota User ID: 944314 72076
Reviewed Feb. 4, 2011

"I've been making the strawberry version of this for years--I don't know why I didn't think of trying a different flavor (for variety). This is so refreshing---could easily be served for dessert. The only issue I had was that the pretzel crust did not hold together well--it just fell apart when I served this. I am going to compare the pretzel crust here to the recipe I already have on file, and perhaps adjust the amount of sugar and/or butter. My family really enjoyed the orange flavor theme. I'm also going to try this using peach gelatin and peaches. Very versatile! Thanks!"

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