Then whisk in the reserved cold mandarin orange juice. Make the jello: Whisk together the orange gelatin powder with 2 cups boiling water.Bake at 350F for 10 minutes and remove from oven. Cook pretzel crust: Press evenly into a lightly greased 9×13 pan.Combine ingredients for the pretzel layer: In a mixing bowl, combine crushed pretzels, sugar, and melted butter.(Scroll down to the printable recipe card for details and measurements and don’t miss the video below.) There’s a lot of thumb twiddling in between steps to make this pretzel jello salad, BUT it’s super easy and totally worth the wait. I would also highly recommend you add in some sugar (at least a 1/2 cup to the cream cheese) to replace some of the sweetness that will be missing. You’ll need 1 cup heaving whipping cream beaten to stiff peaks. Use whipped cream. If you’re not a fan of cool whip, you can swap it out for homemade whipped cream.Try a different fruit. The original pretzel jello salad is made with strawberry jello and fresh sliced strawberries.Cool whip: Thaw in refrigerator and fold into cream cheese and sugar mixture.Sugar: Adds sweetness to the creamy layer.Cream cheese: Make sure it’s room temperature, so it will blend easily and become nice and smooth.Canned fruit make this dessert even easier because there’s no slicing or chopping needed. ![]() Canned mandarin oranges: The orange segments and juice are both used.Instant orange jello: We use regular jello, but sugar free can be substituted without having a huge impact on the flavor.We prefer unsalted butter since the pretzels are salty. Melted Butter: This helps bind the pretzel crust together as it bakes.Sugar: Lends sweetness to the pretzel crust.Pretzels: Small salted pretzels (like sticks or twists), so they’re easy to crush up into crumbs.(Scroll below to the printable recipe card for details and measurements.) Here’s what you’ll need to make this pretzel salad recipe: All delicious! The original Pretzel Salad Dessert calls for strawberries, but this version with mandarin oranges is just as good. And over the years there have been so many variations and a traditional southern (not midwestern!) dessert. The recipe is believed to have originated in the 1960s when The Joys of Jell-O cookbook was published. Which is why it’s become a staple for so many people at holiday time, but mostly for BBQ potlucks and Sunday brunches all year long. Because of how rich it is, smaller servings are just fine, making it great for a crowd. It has a salty crust (made from crushed pretzels, sugar, and butter), a creamy middle, and a silky fruit topping. Also very similar to a Lush dessert that everyone loves. Well, it’s clearly not a salad at all, but really a light dessert that resembles cheesecake with a mousse like texture. ![]() Pretzels, jello, and a sweet cream cheese center? To anyone who has never made or eaten this dessert, it probably sounds really strange, but trust me, it works! The crunchy pretzels, sweet jello, and a creamy, tangy center is a fantastic sweet and salty combination, and the layers are so pretty, too. Perfect for a summer luncheon or anytime! Jello Pretzel Salad Recipe A fun and delicious twist on traditional Strawberry Pretzel Salad. This classic Orange Jello Pretzel Salad dessert features a crunchy pretzel crust, a creamy center, and silky top with mandarin oranges and orange flavored gelatin. Cut into squares serve with a dollop of whipped cream! Place in the refrigerator and allow Jell-O to set up completely.Pour the Jell-O/Mandarin orange mixture over the cream filling, spread evenly. Set aside to cool slightly (about 10-15 minutes). TOPPING: In a separate bowl, whisk together orange Jell-O and boiling water until the Jell-O is completely dissolved.Dollop filling over the pretzel crust then spread evenly with an off-set spatula (be sure to seal the cream cheese layer against the sides of the dish so that the Jell-O mixture will not be able to leak through when added). FILLING: In a large bowl, beat softened cream cheese and 1 cup sugar together until smooth.Allow crust to cool completely before adding the other layers. Press the pretzel mixture evenly into a 9 x 13-inch baking dish and bake for 7 minutes. CRUST: In a medium bowl, combine crushed pretzels, melted butter and 3 tablespoons sugar.Place pretzels in a 1 gallon size re-sealable bag and crush with a rolling pin. 3 (11 oz.) cans mandarin oranges drained.1 (8 oz.) cont. Cool Whip non-dairy whipped topping. ![]()
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