Orange Pretzel Salad
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 ounces Orange gelatine powder
- 2 cups boiling water
- 2 1/2 cups small twist pretzels
- 1/4 cup granulated sugar
- 1 stick (8 tablespoons) unsalted butter
- 8 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 8 ounces whipped topping (thawed, see note 1)
- 10 ounces canned mandarin oranges (drained)
Method
- Preheat oven to 350Β°F/180Β°C.
- Combine the orange gelatine with hot water and stir to fully dissolve Set aside until it comes to room temp.
- Melt butter in a small saucepan, and crush the pretzels into small pieces. Add ΒΌ cup of sugar to the melted butter, and mix in the crushed pretzels. Remove from heat and press evenly into to a 9x13 pan. Bake for 10 minutes in a preheated oven. Allow the pretzel layer to cool completely.
- In a bowl, combine cream cheese with sugar and beat with a mixer until fluffy. Then gently fold in the whipped topping.
- Spread the cream cheese mixture over cooled pretzel layer, making sure to spread all the way to the edges of the pan to seal in the pretzels.
- Stir the mandarin oranges into the cooled Jello mixture. Very carefully pour or spoon the jello over the cream cheese layer. You don't want to disturb the creamy layer very much at all, so go slowly.
- Chill in the fridge for 3-4 hours or until set.