Mandarin Orange Pretzel Salad

The perfect mix of sweet and salty, this mandarin orange pretzel salad is a refreshing dessert to add to your menu.

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This oddly named but delicious mandarin orange pretzel salad will wow you with fun and vibrant layers. Not a salad in the traditional sense, this dessert features a crunchy layer of pretzels topped with cream cheese, orange Jell-O, and juicy mandarin oranges for a dessert that’s a delight.

Mandarin Orange Pretzel Salad Ingredients

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The delightful combination of salty pretzels, juicy mandarin oranges, and tangy cream cheese blend in perfect harmony to create an irresistible flavor experience!

In one bite of this layered dessert, you’ll be showered with bursts of citrusy delight balanced by the savoriness of the pretzels.

You’ll need:

• 5 cups of pretzels, uncrushed (2½ cups once crushed)
• 1½ cups of granulated sugar, divided in half
• ¾ cup of butter, melted
• 12 ounces of cream cheese
• 2 teaspoons of vanilla extract
• 12 ounces of Cool Whip whipped topping
• 6-ounce package of orange gelatin 
• 2 cups of water, boiling
• 3 (15.75-ounce) cans of mandarin oranges in fruit juice
• 2 cups of mandarin orange juice (reserved from cans of mandarins)

Substitutions And Additions

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

PRETZELS: If you’re gluten-free, you can substitute the pretzels with a gluten-free variety. Alternatively, for a different flavor and texture, try using crushed graham crackers or vanilla wafer cookies.

VANILLA EXTRACT: For a different flavor profile, you could substitute the vanilla extract with almond extract. It will give the cream cheese layer a slightly nutty flavor that pairs well with the other ingredients.

How To Make This Mandarin Orange Pretzel Salad Recipe

To start making this sweet and unique recipe, you’ll bake the crushed pretzel crust and let it cool.

Next, you’ll create the layers. First, a cream cheese and whipped topping mixture is layered over top of the crust, while a Jell-O and mandarin orange layer adds plenty of citrus freshness.

These simple instructions will show you how to make this yummy dessert.

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

STEP TWO: Place pretzels in the bowl of a food processor and pulse until the pretzels are crushed into small pieces but not pulverized. Add ¾ cup 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 pretzel mixture into the bottom of the pan. 

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

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

STEP FIVE: Spread the cream cheese mixture on top of the cooled pretzel layer. 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 Jell-O from seeping down into the pretzel base and making it soggy.

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

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

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

How To Serve

A refreshing drink is a delicious accompaniment to your pretzel salad. Try a cold iced tea or pineapple lemonade for two great choices.

You can top this delicious dessert with a dollop of Cool Whip or a squirt of whipped cream and a pretzel twist if you’d like. A scoop of vanilla ice cream on the side would finish off your dessert perfectly.

For two variations on this orange pretzel dessert, our strawberry pretzel salad and peach pretzel salad are just as easy to make.

MORE FRUIT RECIPES

No Bake Desserts

Ambrosia (Fruit Salad)

Side Dishes

Watermelon Salad

Storage

Let’s dive into the details of how you can make this recipe ahead, and how to store it in the fridge or freezer for optimal freshness.

MAKE AHEAD: This recipe is a fantastic candidate for making ahead. You can prepare the pretzel crust and the cream cheese layer a day in advance. Store them separately in the fridge, covered tightly. The jello and mandarin orange layer, however, should be added just a few hours before serving to maintain the best texture and flavor. Remember to keep it refrigerated until it’s time to serve.

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 Jell-O 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.

You will enjoy the crunchy, salty crust, tangy cream cheese layer, fluffy whipped cream, and a bite of mandarin in every scoop of this mandarin orange pretzel salad. It would be a great addition to any summer menu or potluck.

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Mandarin Orange Pretzel Salad

5 from 23 votes

The perfect mix of sweet and salty, this mandarin orange pretzel salad is a refreshing dessert to add to your menu.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12

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Ingredients

  

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• 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

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.

Nutrition

Calories: 593kcal | Carbohydrates: 90g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 64mg | Sodium: 687mg | Potassium: 344mg | Fiber: 2g | Sugar: 58g | Vitamin A: 869IU | Vitamin C: 22mg | Calcium: 86mg | Iron: 2mg

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