This Orange Cranberry Pretzel Gelatin Salad is sure to be a hit at your Thanksgiving table.
I love Thanksgiving. Today I am part of a fun thanksgiving blog hop. I have joined up with a group of over 25 lovely bloggers to make your Thanksgiving menu planning a snap! We’ve got an amazing line up of Thanksgiving recipes for your Thanksgiving menu.
Be sure to check out my recipe then hop on over and visit my friends!
Thanksgiving for us usually means a trip to Utah for a Wilkes Family Thanksgiving. We have lots of family in Utah and until recently all our children were in Utah too so it was the obvious place to celebrate. We are changing things up a little this year though. It is our year to have the married kids for Thanksgiving so I decided I wanted to celebrate Thanksgiving at home, in Portland. I am so excited that all the children will be coming home for Thanksgiving. I am madly trying to get a few little house projects done before they get here and planning everything we will eat while they are here. Food is very important at our house as you might imagine. I’ve been busy planning our Thanksgiving day menu.
One required menu item for any holiday meal at our home is Jello. I grew up on Jello. It made a frequent appearance at Sunday dinners and always on holidays. We usually made my grandma’s favorite jello. The Wilkes family likes jello too. At their Thanksgiving meal you will usually find today’s recipe. I have changed it up a bit with some different flavors though. I think it is usually made out of raspberry gelatin but I used cranberry. Cranberry can be a bit difficult to find so if you can’t find it use strawberry or raspberry or cherry. Something red! I also added oranges into mine and then some pumpkin pie spice into the pretzel crust for more holiday flavor.
The crust is made of crushed up pretzels, butter and pumpkin pie spice.
You bake that layer for a few minutes and let it cool. Then add the cream cheese and dairy whipped topping layer. Yum!
Of course a little garnish of whip cream and more oranges on top will make it extra pretty.
Now be sure and visit all my friends to help plan you Thanksgiving menu!
Maple – Glazed Turkey with Bacon and Sage | Five Heart Home
Turkey Tetrazzini w/ Mushrooms and Kale | The Fountain Ave Kitchen
Orange Balsamic Glazed Ham | Cherished Bliss
Turkey Soup | Carmel Moments
Cauliflower Gratin | Love Grows Wild
Creamy Cheese Corn Casserole | Five Heart Home
Cranberry Citrus Salad with Goat Cheese and Pecans | Delightful E Made
Sautéed French Green Beans | Cherished Bliss
Dairy Free Pumpkin Pie | Cooking with Curls
Apple Pie Waffles | Club Narwhal
Raspberry Pie | Dessert Now Dinner Later
Triple Layer Chocolate Pie | I Should be Mopping the Floor
Salted Caramel Pumpkin Pecan Pie | Lemon Tree Dwelling
No Bake Brown Sugar Cheesecake w/ Spiced Pears | Baking a Moment
Nutella Kahlua Truffles | Kleinworth & Co
Pumpkin Cupcakes & Maple Cream Cheese Frosting | Cupcake Diaries
Cream Filled Coffee Cake | Tastes of Lizzy T
Cranberry Orange Mulled Wine | Wine and Glue
Praline Pumpkin Cheesecake | Maison De Pax
- 2½ C pretzel sticks
- 3 Tbsp. brown sugar
- ½ tsp pumpkin pie spice
- ½ C butter, melted
- 2 C boiling water
- 1 6 oz. pkg. cranberry flavored gelatin
- 1¼ to 1½ C cold water
- 1 11 oz. can mandarin oranges, drained and juice reserved
- 1 8 oz. pkg cream cheese, softened
- 1 C granulated sugar
- 1 8 oz. container frozen whipped topping, thawed
- Heat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray
- Put pretzels in a plastic bag and crush with a rolling pin.
- Put into bowl and combine with brown sugar and pumpkin pie spice.
- Stir in butter.
- Press mixture into bottom of pan and bake for 9 mimutes. Cool
- In a large pan bring 2 C water to a boil. Add gelatin and stir until dissolved.
- Add in enough cold water to reserved juice to equal 2 cups. Stir in to gelatin.
- Refrigerate until partially set and thickened about 2 hours.
- In a mixer beat cream cheese and granulated sugar until smooth and fluffy.
- Fold in whipped topping.
- Spread mixture over pretzel crust
- Chop mandarin oranges and add into thickened gelatin.
- Carefully pour over cream cheese mixture.
- Return to refrigerator and allow to totally set up.
Recipe adapted from Pillsbury.com.