Salads

Orange Pretzel Salad
SUBMITTED by glorybee, Atlanta
“A different take on the usual Pretzel Salad.”

Crust:
2 cups crushed pretzels
3 teaspoons sugar
3/4 cup butter, melted

2nd layer:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 cups whipped topping

Top layer:
2 packages (3 ounces each) orange gelatin
2 cups boiling water
2 cans (8 ounces each) crushed pineapple
1 can (11 ounces) mandarin oranges, drained

In a small bowl, combine pretzels (measure after crushing) and 3 teaspoons sugar; stir in melted butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake in 350 degree oven for 10 minutes. Cool. In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust; place in refrigerator until ready for next layer. In a large bowl, dissolve gelatin in boiling water. Add pineapple and oranges. Chill until partially set, about 30 minutes. Gently spoon fruit/gelatin mixture over 2nd layer. Cover and refrigerate for a couple hours or until firm. Cut into pieces. Garnish with additional whipped topping if desired.

Food Editor’s Note: I made this recipe but divided all the ingredients in half except for the oranges. I used an 8 x 8 inch pan. Really Good!!!
 

 

 


 

News | Sports | Business | Rural Review | Teaching & Learning | Home and Family | Tourism | Obituaries

Community | Perspectives | Law & Courts | Leisure Time | Spiritual Life | Health & Fitness | Teen Scene
Calendar | Letters to the Editor