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Orange Gelatin Pretzel Salad

4.7 | 30 Reviews
Total Time:Prep: 20 min. + chilling Bake: 10 min. + cooling

By Taste Of Home Editorial Team

Recipe by Peggy Boyd, Northport, Alabama

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

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

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. Chill until firm; top as directed.
TEST KITCHEN APPROVED

Orange Gelatin Pretzel Salad

Contest Winner
4.7 | 30 Reviews Add your review
Yield:12 servings
Prep:20 min
Cook:10 min
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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
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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.

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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