Orange Gelatin Pretzel Salad


Time: 35 Minutes

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.



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



Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13×9-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.

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.

Source: Taste of Home

Author: Peggy Boyd


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