Orange Pretzel Salad is the perfect combination of sweet and salty, leaving your guests craving more. With its creamy filling, refreshing fruit topping, and crunchy pretzel crust, this dessert transforms any gathering into a memorable occasion.
Overview of Orange Pretzel Salad
The orange pretzel salad combines a sweet cream cheese filling with a fruit-filled gelatin topping, all atop a buttery pretzel crust that strikes a delightful balance between sweet and salty. As you prepare each layer, remember that allowing the layers to cool is essential. You can conveniently make the crust and cream cheese layer a day in advance.
Making the Crust for Orange Pretzel Salad
To create a delicious crust, finely crush the pretzels to enhance the crunch and texture. A finely chopped pretzel crumb crust holds together better and makes for easier chewing. Importantly, don’t skimp on the butter because it is needed to bind the crust. If you reduce the amount, you risk creating a dry crust. After preparing the crust mixture, press it firmly into the bottom of a 9×13-inch dish. Focus on the bottom, as there is no need to press the crust up the sides. Use the bottom of a cup to gently tamp down the crust, and then bake for approximately 10 minutes.
Preparing the Creamy Filling
Next, turn your attention to the creamy filling, which consists of cream cheese, sugar, vanilla extract, and whipped topping. Ensure that the crust has completely cooled before spreading the filling on top; this prevents the heat from melting the filling. Once you’ve added the filling, place the baking dish in the refrigerator for approximately 30 minutes to let it chill and set.
Crafting the Orange-Pineapple Topping
Now, work on the orange-pineapple topping. Begin by boiling water and mixing it with the orange gelatin in a heat-safe bowl. Stir until the gelatin dissolves, then let it cool briefly before placing it in the refrigerator. Allow it to thicken; you’ll know it’s ready when it reaches the consistency of egg whites. This step can take anywhere from 30 minutes to 1.5 hours, depending on the initial temperature of the gelatin.
While you wait for the gelatin to thicken, drain the crushed pineapple and mandarin oranges to prepare them for folding into the gelatin. When the gelatin has thickened, gently combine it with the fruit. Then, spoon the mixture over the cream cheese layer and chill until it is fully set.
Serving and Garnishing Orange Pretzel Salad
This delightful recipe serves about 24 portions. For an appealing presentation, garnish the salad with slices of starfruit and/or orange slices. Starfruit has a unique texture and a mild citrus flavor, making it easy to prepare. Simply wash, dry, and slice it into star shapes. Enjoy this refreshing dessert at your next gathering!
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Orange Pretzel Salad
Equipment
- 13 x 9-inch baking dish
Ingredients
Crust
- 2 cups pretzels, crushed (for a gluten-free dessert, use gluten-free pretzels)
- 1 ¼ cups salted butter, melted
- 3 tablespoons sugar
Creamy Filling
- 12 ounces cream cheese, softened (1 1/2 bars)
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping such as Cool-Whip
Orange-Pineapple Topping
- 6 ounces orange gelatin
- 2 cups boiling water
- (2) 8-ounce cans crushed pineapple (drain 1 can)
- (1) 11-ounce can mandarin oranges, drained
Instructions
Crust
- Preheat the oven to 350°F.
- In a food processor or electric chopper, add the pretzels. Process until the pretzels are fine crumbs. Mix together the sugar, butter, and pretzel crumbs. Process until the pretzels are chopped — and the crust is well mixed. (See note below for making the crust by hand.)
- Place the crust into the baking dish. Tamp it with a flat-bottomed cup.
- Bake for 10 minutes or until the crust starts to brown. Remove from the oven and cool completely.
Creamy Filling
- Place the cream cheese, sugar, and vanilla into a mixing bowl and beat until light and fluffy. Add the whipping cream and beat for a couple of minutes until smooth.
- Spread the mixture over the cooled crust. Place the crust into the refrigerator for about 30 minutes so the cream cheese mixture can set.
Orange Pineapple Topping
- Bring the water to a boil. Pour it into a heat-safe bowl and add the gelatin. Stir until the sugar dissolves, about 2 minutes. Set aside to cool for a few minutes, and then place it in the refrigerator to chill. When the gelatin is the consistency of egg whites, remove it from the refrigerator and fold in the pineapple and oranges.
- Spoon the gelatin mixture over the cream cheese layer.
- Chill until the gelatin is set. Serve cold.