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.
Source: Taste of Home
Author: Peggy Boyd
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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