This classic Pretzel Salad Dessert features a crunchy pretzel crust, a creamy center, and silky top with mandarin oranges and orange flavored gelatin. A fun and delicious twist on traditional Strawberry Pretzel Salad. Perfect for a summer luncheon or anytime!
Prep Time: 20mins
Cook Time: 15mins
Chill Time: 4hrs
Total Time: 4hrs35mins
2 1/2cupsfinely crushed pretzels
3/4cupunsalted butter, melted
8ouncescream cheese, softened
8ounceswhipped topping, thawed
10ouncecan DOLE Mandarin Oranges, drained, juice reserved and chilled
3ouncebox orange gelatin
Preheat oven to 350 degrees F. Coat a 9x13 baking dish with nonstick spray.
In a medium bowl, mix together the pretzels, sugar, and melted butter. Press evenly into the bottom of the prepared baking dish.
Bake for 10 minutes, or until mixture is lightly toasted. Set aside to cool completely.
In a medium bowl, beat the cream cheese and sugar with a handheld mixer. Fold in the whipped topping until thoroughly combined. Spread evenly over the cooled pretzel layer, making sure it goes completely to the edges so the jello layer doesn't leak through. Refrigerate until set, about 30-40 minutes.
Combine the reserved cold mandarin orange juice with enough cold water to equal 1 cup.
In a medium bowl, whisk together the orange gelatin powder with 1 cup boiling water. Stir until completely dissolved. Then whisk in the reserved cold mandarin orange juice.
Gently mix in the mandarin orange slices.
Pour mixture over the cooled cream cheese layer.
Refrigerate until completely chilled and set, at least 3 hours (or overnight).
Slice and serve!
1. Spread the cream cheese mixture over the top of the pretzel crust completely to the edges so the gelatin won't leak through.2. Alternatively, you can chill the gelatin mixture for about an hour so it solidifies slightly, and then spread it evenly over the cream cheese layer, which helps prevent it from leaking through.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.