Mandarin Orange Pretzel Salad

 

Mandarin orange pretzel salad delivers bursts of citrusy delight balanced by the savoriness of the pretzels in every bite of this sweet and tangy layered dessert.
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Table of Contents
  1. Mandarin Orange Pretzel Salad Ingredients
  2. Substitutions and Additions
  3. How to Make Mandarin Orange Pretzel Salad
  4. How to Serve Mandarin Orange Pretzel Salad
  5. Storage
  6. FREQUENTLY ASKED QUESTIONS
  7. MORE RECIPES YOU’LL LOVE
  8. JUMP TO RECIPE

Mandarin orange pretzel salad is not a salad in the traditional sense, but is instead a delicious layered dessert that is tangy, sweet, salty, and creamy all at the same time. This oddly named dessert features a crunchy layer of pretzels topped with cream cheese, orange jello, and juicy mandarin oranges for a treat that’s a delight. 

For two variations on this orange pretzel dessert try Strawberry Pretzel Jello Dessert Salad and Peach Pretzel Salad.

Mandarin Orange Pretzel Salad Ingredients

You will need:

  • 5 cups pretzels, crushed (2½ cups once crushed)
  • 1½ cups granulated sugar, divided
  • ¾ cup butter, melted
  • 12 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 12 ounces Cool Whip
  • 6 ounce orange gelatin
  • 2 cups water, boiling
  • 47.25 ounces mandarin oranges in fruit juice
  • 2 cups mandarin orange juice, reserved from the cans of mandarins

Substitutions and Additions

WHIPPED TOPPING: If you can’t get Cool Whip, an alternative to this whipped topping in this orange jello pretzel salad would be softly whipped cream with a little sugar added. Check out our own homemade whipped cream recipe

How to Make Mandarin Orange Pretzel Salad

STEP ONE: Preheat the oven to 350°F. Spray the bottom and sides of a 9×13 pan with nonstick baking spray.

STEP TWO: Place the pretzels in the bowl of a food processor and pulse until the pretzels are crushed into small pieces but not pulverized. Add ¾ cups sugar and the melted butter and pulse a few more times to combine the ingredients without breaking down the pretzel pieces too small. Press the mixture into the bottom of the 9×13 pan.

STEP THREE: Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.

STEP FOUR: In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Fold in the Cool Whip until the mixture is evenly combined.

PRO TIP: Make sure that your cream cheese is at room temperature, so you don’t have lumps in your cream cheese filling.

STEP FIVE: Spread the cream cheese mixture on top of the cooled pretzel crust. When adding the cream cheese mixture to the pan, make sure that it goes all the way to the edges. This creates a barrier to prevent the jello from seeping down into the pretzel base and making it soggy.

PRO TIP: Be sure to really seal the cream cheese mixture all the way to the edges over the pretzels. I like to use an offset icing spatula and really press down the cream cheese mixture.

STEP SIX: Drain the mandarin oranges, reserving 2 cups of juice. If your mandarin oranges are in syrup, use 2 cups of water instead. Add ice cubes to the juice or refrigerate it.

STEP SEVEN: In a medium bowl, dissolve the gelatin/jello in two cups of boiling water. Once it is completely dissolved, add the chilled mandarin juice (or water.) Add the mandarin oranges to the mixture and stir to combine. Place in the refrigerator for 30 minutes or until the jello is just starting to thicken but has not yet set.

PRO TIP: Cool the gelatin and mandarin mixture just until it starts to thicken. That way, it will still pour easily into the pan and form a smooth top.

STEP EIGHT: Carefully pour the mandarins and jello over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.

PRO TIP: You may have a little extra gelatin depending on the depth of the pan. Be sure to cover the mandarin oranges and fill to the top of the baking dish.

How to Serve Mandarin Orange Pretzel Salad

This dessert was meant to share, making it a perfect choice to bring to a potluck, picnic, or any other get-together with friends and family. Serve this tangy dessert with an extra dollop of Cool Whip or a squirt of whipped cream and a pretzel twist if you’d like. It would also taste delicious with a scoop of vanilla ice cream on the side. 

Storage

IN THE FRIDGE: Store leftovers of this pretzel salad with mandarin oranges covered in plastic wrap in the refrigerator for up to 7 days. 

IN THE FREEZER: It’s not a good idea to freeze this delicious recipe. Freezing jello destroys the chemical bonds in the gelatin, which means that it will become runny when you defrost it. The oranges and hard pretzels are likely to go a bit mushy too.

Mandarin orange pretzel salad is the perfect mix of sweet and salty with its fun and vibrant layers. The delightful combination of salty pretzels, juicy mandarin oranges, and tangy cream cheese blend in perfect harmony to create an irresistible flavor experience! You’ll enjoy crunchy crust, tangy cream cheese, fluffy whipped cream, and a bit of mandarin in every bite of this mandarin orange pretzel dessert salad.

FREQUENTLY ASKED QUESTIONS

Can I use a different base for this jello salad? 

While pretzels are in the name of this easy orange pretzel salad dessert, you could replace the crushed pretzels with graham crackers or vanilla wafers for the crust.

Can I change the flavor of this orange gelatin pretzel salad? 

This light dessert recipe is flexible. Change up the fruit and jello flavor to whatever you prefer. Or mix and match. Try blueberries with lemon or black cherry jello for fun combinations on top of the salty pretzel crust.

What kind of pretzels are the best choice for this easy recipe? 

Salted pretzels should be used for the crunchy pretzel crust as they add that salty element. You can use either pretzel sticks or twists.

MORE RECIPES YOU’LL LOVE

Mandarin Orange Pretzel Salad

Mandarin orange pretzel salad delivers bursts of citrusy delight balanced by the savoriness of the pretzels in every bite of this sweet and tangy layered dessert.
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 5 cups pretzels crushed (2½ cups once crushed)
  • cups granulated sugar divided
  • ¾ cup butter melted
  • 12 ounces cream cheese
  • 2 teaspoons vanilla extract
  • 12 ounces Cool Whip
  • 6 ounce orange gelatin
  • 2 cups water boiling
  • 47.25 ounces mandarin oranges in fruit juice
  • 2 cups mandarin orange juice reserved from the cans of mandarins

Instructions
 

  • Preheat the oven to 350°F. Spray the bottom and sides of a 9×13 pan with nonstick baking spray.
  • Place the pretzels in the bowl of a food processor and pulse until the pretzels are crushed into small pieces but not pulverized. Add ¾ cups sugar and the melted butter and pulse a few more times to combine the ingredients without breaking down the pretzel pieces too small. Press the mixture into the bottom of the 9×13 pan.
  • Bake the pretzel base for 10 minutes. Remove from the oven and allow to cool completely.
  • In a large mixing bowl, beat the cream cheese, the remaining ¾ cup of sugar, and the vanilla until well combined. Fold in the Cool Whip until the mixture is evenly combined.
  • Spread the cream cheese mixture on top of the cooled pretzel crust. When adding the cream cheese mixture to the pan, make sure that it goes all the way to the edges. This creates a barrier to prevent the jello from seeping down into the pretzel base and making it soggy.
  • Drain the mandarin oranges, reserving 2 cups of juice. If your mandarin oranges are in syrup, use 2 cups of water instead. Add ice cubes to the juice or refrigerate it.
  • In a medium bowl, dissolve the gelatin/jello in two cups of boiling water. Once it is completely dissolved, add the chilled mandarin juice (or water.) Add the mandarin oranges to the mixture and stir to combine. Place in the refrigerator for 30 minutes or until the jello is just starting to thicken but has not yet set.
  • Carefully pour the mandarins and jello over the cream cheese layer. Cover and refrigerate for two hours or until the jello is set. Slice into squares to serve.

Notes

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
Make sure that your cream cheese is at room temperature, so you don’t have lumps in your cream cheese filling.
Be sure to really seal the cream cheese mixture all the way to the edges over the pretzels. I like to use an offset icing spatula and really press down the cream cheese mixture.
Cool the gelatin and mandarin mixture just until it starts to thicken. That way, it will still pour easily into the pan and form a smooth top.
You may have a little extra gelatin depending on the depth of the pan. Be sure to cover the mandarin oranges and fill to the top of the baking dish.

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