Holiday Jell-O Pretzel Salad Recipe
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Category: |
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Ingredients: |
Ingredients: Crust:
2 2/3 C. crushed pretzels
2 sticks melted butter
3 T. packed brown sugar
1 tsp. pumpkin pie spice – use ½ tsp. for a lighter flavor
Cream Cheese -Middle Layer:
8 oz. cream cheese - softened
1 C. sugar
8 oz. Cool Whip
Jell-O Mixture - Top Layer:
2 (3 oz.) raspberry or cranberry Jell-O boxes
1 can (11 oz.) chopped mandarin oranges – drain and reserve juice
2 C. boiling water
1 ¼ - 1 ½ c. cold water
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Directions: |
Directions:Crust:
Mix together pretzels, sugar, pumpkin pie spice, and butter. Press into a 9x13 pan and bake for 9-11 minutes at 350 degrees.
Cream Cheese -Middle Layer:
Using an electric mixer, cream together the cream cheese and sugar. Fold in the Cool Whip. Spread this mixture on COOLED pretzel mixture that was baked. Don’t over spread as the pretzel mixture tends to be crumbly even though it was baked. Make sure to spread the cream cheese mixture to the sides of the pan so the Jell-O mixture you are placing on top can’t run down to the pretzel mixture.
Jell-O Mixture - Top Layer:
In a large heat-proof bowl, pour the boiling water on the gelatin. Stir until gelatin is dissolved. Add enough cold water to the reserved orange juice to equal 2 cups. Stir the water/juice mixture into the gelatin. Refrigerate for about 1 hour and 45 minutes to allow the gelatin to partially set up. Gently stir the chopped mandarin oranges into the partially set up gelatin.
Carefully pour the gelatin mixture over the cream cheese layer. Refrigerate for at least 8 hours. |
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Personal
Notes: |
Personal
Notes: The pumpkin pie spice in the crust makes this salad a festive dish during the holidays.
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