Orange Pretzel Salad
This Orange Pretzel Salad combines sweet and salty layers for a refreshing dessert that’s perfect for any occasion. A buttery pretzel crust is topped with creamy filling and finished with a vibrant orange Jello layer filled with mandarin oranges.
Mandarin Orange Pretzel Salad
I recently shared my Raspberry Pretzel Salad recipe, and this Orange Pretzel Salad is a fun variation on that same base. The bright orange layer adds a refreshing twist that’s perfect for warmer months, or anytime you want a citrusy pop. I love how versatile this retro dessert salad is. It’s easy to swap out the topping depending on the season or your mood.
Just like my Cranberry Pretzel Salad that I serve every Thanksgiving, this version has that perfect balance of sweet and salty, creamy and crunchy. It’s one of those reliable recipes I can always count on.
Ingredients
- Crushed pretzels – Provide a salty, crunchy base that pairs perfectly with the sweet layers.
- Unsalted butter – Binds the pretzel crust together and adds richness.
- Granulated sugar – Sweetens both the crust and the creamy filling.
- Cream cheese – Creates a smooth, tangy base for the creamy layer.
- Whipped topping – Lightens the cream cheese layer with a fluffy texture.
- Orange Jello – Forms the vibrant, citrus-flavored top layer.
- Boiling water – Dissolves the Jello, allowing it to set properly.
- Mandarin oranges – Add bursts of sweet, juicy fruit to the top layer.
Making the Orange Jello Pretzel Salad
- Prep – Preheat your oven to 350 degrees F.
- Make the pretzel crust – In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Stir until thoroughly combined, then press the mixture firmly into the baking dish to form an even layer.
- Bake the crust – Bake for 10 minutes, then remove from the oven and let cool completely.
- Prepare the creamy layer – In a large bowl, beat the cream cheese and 1/2 cup of sugar until smooth and creamy. Gently fold in the whipped topping until fully combined.
- Add the creamy layer – Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure to seal the edges to prevent the Jello from seeping through. Refrigerate while preparing the Jello.
- Make the Jello layer – In a large bowl, dissolve the orange Jello in 2 cups of boiling water, stirring until completely dissolved. Let the mixture cool to room temperature.
- Assemble the top layer – Arrange the drained mandarin oranges evenly over the creamy layer. Slowly pour the cooled Jello over the top, covering the oranges.
- Chill – Refrigerate for at least 4 hours or until fully set.
Variations and Substitutions
- Fruit options – Swap the mandarin oranges for other canned or fresh fruits like pineapple tidbits, sliced strawberries, or peaches.
- Jello flavors – Try different Jello flavors to match the fruit you use, such as strawberry, raspberry, or peach, for a new twist.
- Nut crust variation – Add a handful of finely chopped pecans or walnuts to the pretzel crust for extra texture and flavor.
Tips for Success
- Crush pretzels evenly – Aim for small, even pieces to create a sturdy crust that holds together well.
- Seal the edges – Spread the cream layer all the way to the edges to prevent the Jello from seeping into the crust.
- Cool Jello completely – Let the Jello cool to room temperature before pouring it over the cream layer to avoid melting the topping.
- Pour slowly – Gently pour the Jello over the mandarin oranges to keep the layers neat and prevent displacement.
- Chill thoroughly – Allow enough time for the dessert to set completely so the layers retain their shape when sliced.
Storage
Store the Orange Pretzel Salad covered in the refrigerator for up to 3 days.
Freezing is not recommended. Freezing can affect the texture of the Jello and cream layers, so it’s best enjoyed fresh from the fridge.
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Orange Pretzel Salad Recipe
Ingredients
- 2 1/2 cups crushed pretzels measure after crushing
- 1/2 cup unsalted butter melted (1 stick)
- 3 tablespoons + 1/2 cup granulated sugar divided
- 8 ounces brick-style cream cheese room temperature
- 1 (8 ounce) tub whipped topping thawed (Cool Whip)
- 1 (6 ounces) package orange Jello
- 2 cups boiling water
- 2 (15 ounces) cans mandarin oranges drained
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, mix crushed pretzels, melted butter, and 3 tablespoons sugar. Press evenly into the bottom of the baking dish.
- Bake for 10 minutes. Remove and let cool completely.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Fold in the whipped topping until it is fully combined.
- Spread the cream mixture over the cooled crust, sealing the edges completely. Refrigerate for at least 30 minutes while preparing the Jello.
- In a large bowl, dissolve orange Jello in boiling water. Stir until completely dissolved and let cool to room temperature.
- Arrange drained mandarin oranges evenly over the cream layer.
- Slowly pour cooled Jello over the mandarin oranges.
- Refrigerate for at least 4 hours or until fully set.
Notes
- Store the Orange Pretzel Salad covered in the refrigerator for up to 3 days.
- Freezing is not recommended. Freezing can affect the texture of the Jello and cream layers, so it’s best enjoyed fresh from the fridge.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.