A salty pretzel crust is topped with a creamy whipped layer followed by orange jello, juicy mandarin oranges, and sweet crushed pineapple in this no bake orange pretzel salad recipe!
Why this recipe works
This sweet and salty orange pretzel salad is the furthest thing from a leafy green salad that you can get! The name refers to the old school dessert salads, typically made with Jello, that came in all sorts of different shapes and sizes. However, this one withstood the test of time, unlike some of the other kooky Jello creations of the past!
There are three layers to this mandarin orange jello salad, beginning with a salty, crunchy pretzel crust. Next up is a layer of tangy cream cheese, sort of like a no bake cheesecake, followed by a sweet layer of orange gelatin, crushed pineapple, and juicy mandarin oranges. I’m sure you’ve seen its sister recipe, strawberry pretzel salad, at least once at a potluck before! It’s popular for good reason.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – The crust is made up of crushed pretzels, butter, and sugar. We don’t bake our crust, as I prefer it not to be as “hard”, but you absolutely can if desired. It’s amazing either way. You do want to make sure you crush your pretzels finely. If your pretzels are too large, the crust tends to fall apart.
FILLING – The creamy, tangy center is a combination of cream cheese, sugar, and whipped topping such as Cool Whip or homemade whipped cream. To make it homemade, use a mixer with a whisk attachment to beat 1 cup of heavy whipping cream until soft/medium peaks form.
JELLO – You can either use two 3-ounce boxes of orange gelatin, or one large 6-ounce box to make this recipe.
FRUIT – We’re using both crushed pineapple (with the juices) and mandarin oranges (drained). If you aren’t a fan of pineapple, you can simply omit it However, you do need to drain the mandarin oranges and add an extra cup of boiling water if you decide to omit the pineapple and its juice. Feel free to use extra mandarin oranges if desired. The crushed pineapple adds lots of flavor and pairs really well with the oranges!
How to Make Orange Pretzel Salad
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Crush pretzels in a food processor or in a resealable bag with a rolling pin.
- In a large bowl, mix together crushed pretzels, melted butter, and sugar. Pour into a 13×9 pan and press firmly into an even layer; set aside.
- In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Fold in whipped topping with a rubber spatula and spread into an even layer over the crust. Be sure to spread the cream cheese mixture all the way to each corner to prevent the gelatin layer from seeping through. Cover and refrigerate.
- Meanwhile, in a clean, large bowl mix the boiling water and gelatin for two minutes until dissolved. Add the pineapple with its juice and the drained mandarin oranges, stirring to combine. Cover and refrigerate until no longer hot or slightly set, about 30-60 minutes.
- When gelatin has cooled, carefully pour over cream cheese layer and spread the fruit into an even layer. Cover and chill until completely set, about 2-4 hours.
- Before serving, cut into squares, garnish with extra whipped topping and a pretzel, if desired.
Frequently Asked Questions & Expert Tips
Baking the pretzel crust comes down to personal preference. We don’t typically bake ours with this recipe, but you can absolutely bake it at 350F for 10 minutes before adding the rest of the layers. Be sure to let it cool before adding the cream cheese layer! Baking the crust will help make your slices neater, but it isn’t mandatory.
Be sure to spread your cream cheese layer all the way to the edges of the crust and along the sides of the pan to create a seal. This will help keep the gelatin layer on top of the cream cheese and will prevent it from seeping through to the crust. You also want to make sure your jello is not hot when you pour it onto the cream cheese layer. Don’t skip the step of putting your jello in the refrigerator!
Sure, you can omit the pineapple and its juice if preferred. Since you will not get the extra juices from the crushed pineapple, you’ll want to add an extra cup of boiling water in its place.
Store leftovers in an airtight container or covered tightly with plastic wrap. Keep in the refrigerator for up to 4 days.
Absolutely! In fact, it’s best made in advance. I typically make mine a day ahead of time so I don’t have to worry about it the day of. Simply prepare as normal, cover, and refrigerate up to 24 hours in advance. Hold off on any garnishes until you are ready to serve.
Serving Suggestions
Serve your orange pretzel salad with a dollop of whipped cream and a pretzel twist as garnish, though it’s just as amazing all on its own! Keep your dessert salad refrigerated before serving.
This dessert salad is highly customizable with the different flavor variations you can make! Be sure to hop over to my strawberry pretzel salad to see where it all started.
More Jello Dessert Recipes
- Jello Cookies
- Layered Jello Pie
- Broken Glass Jello
- Creamy Raspberry Jello Parfaits
- Whipped Jello Mandarin Orange Mousse
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Orange Pretzel Salad
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
For the crust:
- 2 cups finely crushed pretzels 6.4 ounces
- ¾ cup unsalted butter melted
- 3 Tablespoons granulated sugar
For the filling:
- 8 ounces cream cheese brick style, softened
- ½ cup granulated sugar 3.8 ounces
- 2 cups whipped topping I used Cool Whip
For the jello:
- 6 ounces orange gelatin two 3 ounce boxes
- 1 cup boiling water
- 16 ounces crushed pineapple 1 large can crushed pineapple WITH juice
- 11 ounces mandarin oranges 1 can mandarin oranges, drained
Things You’ll Need
- Food processor or rolling pin
Before You Begin
- Do not substitute fresh pineapple for canned, or the jello will not set.
- Baking the pretzel crust comes down to personal preference. We don’t typically bake ours with this recipe, but you can absolutely bake it at 350F for 10 minutes before adding the rest of the layers. Be sure to let it cool before adding the cream cheese layer! Baking the crust will help make your slices neater, but it isn’t mandatory.
- If you aren’t a fan of pineapple, you can simply omit it However, you do need to drain the mandarin oranges and add an extra cup of boiling water if you decide to omit the pineapple and its juice. Feel free to use extra mandarin oranges if desired. The crushed pineapple adds lots of flavor and pairs really well with the oranges!
Instructions
- Crush pretzels in a food processor or in a resealable bag with a rolling pin.
- In a large bowl, mix together crushed pretzels, melted butter, and sugar. Pour into a 13×9 pan and press firmly into an even layer; set aside.2 cups finely crushed pretzels, 3/4 cup unsalted butter, 3 Tablespoons granulated sugar
- In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Fold in whipped topping with a rubber spatula and spread into an even layer over the crust. Be sure to spread the cream cheese mixture all the way to each corner to prevent the gelatin layer from seeping through. Cover and refrigerate.8 ounces cream cheese, 1/2 cup granulated sugar, 2 cups whipped topping
- Meanwhile, in a clean, large bowl mix the boiling water and gelatin for two minutes until dissolved. Add the pineapple with its juice and the drained mandarin oranges, stirring to combine. Cover and refrigerate until no longer hot or slightly set, about 30-60 minutes.6 ounces orange gelatin, 1 cup boiling water, 16 ounces crushed pineapple, 11 ounces mandarin oranges
- When gelatin has cooled, carefully pour over cream cheese layer and spread the fruit into an even layer. Cover and chill until completely set, about 2-4 hours. Before serving, cut into squares, garnish with extra whipped topping and a pretzel, if desired.
Expert Tips & FAQs
- Store leftovers in an airtight container or covered tightly with plastic wrap. Keep in the refrigerator for up to 4 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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Rhonda says
Sounds amazing! Great spin on strawberry pretzel salad!! Can’t wait to try this, thank you for sharing!!
Jane says
I know it’s going to taste great! I was wondering if I could make a Ritz cracker or graham cracker crust for this recipe? I’d like to make it now but don’t have any pretzels. Would I want 2 cups of crumbs if using either of the other 2 I mentioned? Thanks
Amanda Formaro says
Yes 2 cups of graham crackers or Ritz should work!