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Pretzel Salad
This delicious pretzel salad recipe puts and mandarin oranges and cranberry jello, a spin on the original jello pretzel salad.
Course
Dessert, Salad
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Set in Fridge
4
hours
hours
Total Time
4
hours
hours
30
minutes
minutes
Servings
16
servings
Calories
280
kcal
Author
Leigh Anne Wilkes
Ingredients
2 1/2
C
pretzel sticks
3
Tbsp.
brown sugar
1/2
tsp
pumpkin pie spice
1/2
C
butter
melted
2
C
boiling water
1 6
oz.
pkg. cranberry flavored gelatin
1 1/4 to 1 1/2
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
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.
Nutrition
Calories:
280
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
35
mg
|
Sodium:
284
mg
|
Potassium:
90
mg
|
Sugar:
31
g
|
Vitamin A:
565
IU
|
Vitamin C:
5.7
mg
|
Calcium:
47
mg
|
Iron:
0.6
mg