Pretzel Salad

This holiday classic pretzel salad gets a cozy twist! A sweet and salty dessert made with a pumpkin pie spice pretzel crust, creamy filling, and fruity Jell-O topping.

Course Dessert, Salad

Cuisine American

Prep Time 20

Cook Time 10

Set in Fridge 4

Total Time 4 30

Servings servings

Calories 280kcal

Author Leigh Anne Wilkes

Equipment

Ingredients

2 1/2 cups pretzel sticks
3 Tbsp. brown sugar
1/2 tsp pumpkin pie spice
1/2 cup butter melted
2 cups boiling water
1 6 oz. pkg. cranberry flavored gelatin
1 1/4 to 1 1/2 cups cold water
1 11 oz. can mandarin oranges drained and juice reserved
1 8 oz. pkg cream cheese softened
1 cup granulated sugar
1 8 oz. container frozen whipped topping thawed

Instructions

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.

Notes

Keep the crust crisp. Make sure the pretzel crust cools completely before adding the creamy layer. A warm crust will make it soggy instead of crunchy.
Seal the creamy layer. Spread the cream cheese mixture all the way to the edges of the pan — this creates a “seal” that keeps the Jell-O from seeping into the crust.
Let each layer set. Give each layer time to chill before adding the next. The Jell-O should be slightly thickened (not watery) before pouring it over the cream layer.
Don’t skip the pumpkin spice. It’s the secret twist that makes this version stand out! The warm spice in the crust adds just the right amount of fall flavor without overpowering the classic taste.
Chill before serving. Let the pretzel salad set in the fridge for at least 4 hours — or overnight — for perfect layers and easy slicing.
Get clean slices. Use a sharp knife and wipe it clean between cuts for those pretty, picture-perfect servings.

Nutrition