Mandarin Orange Pretzel Salad

Mandarin Orange Pretzel Salad

Another new addition to our Thanksgiving menu.  I tried this before one year but didn’t wait patiently for the jello to set a bit before I poured in on there and it just seeped to the bottom and made a soggy mess so this time I waited for the jello to cool and set a bit before pouring it on and I also made sure that the cream cheese layer was sealed all the way around the edges without any gaps for the jello to sneak through.  This is a “Six Sisters’ Stuff” recipe and I’ve made it before with strawberries, recipe here, and will make it again with raspberries probably for Christmas at Courtney’s request.  Everybody really likes it, so far in any flavor.

1st layer:

2 cups pretzels, crushed

1/2 cup butter, melted (the crust was super crumbly as you can see in the picture so next time I make this I will probably increase the butter by 1/4 – 1/2 cup more)

3 tablespoons sugar

2nd layer:

1 (8 oz) package cream cheese, softened

1 (8 oz) container Cool Whip, thawed

1 cup sugar

3rd layer:

1 (6 oz) box orange Jello

2 cups boiling water

1 (11 oz) can mandarin oranges, drained

1  For 1st layer, combine pretzels, butter and sugar.  Stir together until well blended.  Press in 9 x 13″ pan and bake at 350 for 7 minutes.  Cool completely.

2  For 2nd layer, beat sugar and cream cheese together until smooth.  Fold in Cool Whip.  Spread cream cheese mixture over pretzel layer, being sure to seal the cream cheese layer against the sides of the pan so the next/Jello layer will not be able to leak through when added.

3  For 3rd layer, mix Jello and boiling water together until Jello is completely dissolved.  Add oranges and let cool until slightly set.  Pour Jello carefully over cream cheese layer and refrigerate until set.

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