Celebrate the Season - Thanksgiving Cooking Contest
Cleveland, Ohio

Gelatin Pretzel Salad Dressed Up for Thanksgiving

Enjoy this creamy pretzel salad with cranberry-flavored gelatin - perfect for Thanksgiving side or dessert.

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4 reviews.
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  • prep time 20 min
  • total time 10 hr 20 min
  • ingredients 11
  • servings 16
 

Ingredients

2 1/2
cups pretzel sticks
3
tablespoons packed brown sugar
1/2
teaspoon pumpkin pie spice
2/3
cup unsalted butter, melted
2
cups boiling water
2
packages (4-serving size each) cranberry-flavored gelatin
1 1/4
to 1 1/2 cups cold water
1
can (11 oz) mandarin orange segments, drained, juice reserved
1
package (8 oz) cream cheese, softened
1
cup granulated sugar
1
container (8 oz) frozen whipped topping, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Place pretzels in resealable food-storage plastic bag; smash with rolling pin or flat side of meat mallet until crushed. In medium bowl, mix crushed pretzels, brown sugar and pumpkin pie spice. Stir in butter. Press mixture onto bottom of baking dish. Bake 9 to 11 minutes or until set. Cool on cooling rack.
  • 3 Meanwhile, in large heatproof bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes.
  • 4 In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Spread mixture evenly over pretzel crust.
  • 5 Finely chop mandarin orange segments; gently stir into partially set gelatin. Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 Place pretzels in resealable food-storage plastic bag; smash with rolling pin or flat side of meat mallet until crushed. In medium bowl, mix crushed pretzels, brown sugar and pumpkin pie spice. Stir in butter. Press mixture onto bottom of baking dish. Bake 9 to 11 minutes or until set. Cool on cooling rack.
  • 3 Meanwhile, in large heatproof bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes.
  • 4 In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping. Spread mixture evenly over pretzel crust.
  • 5 Finely chop mandarin orange segments; gently stir into partially set gelatin. Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.

EXPERT TIPS

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Expert Tips

This salad can be served as a side dish or light dessert.

Since the salad needs to chill at least 8 hours, make it the day before you plan to serve it.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
230mg
230%;
Total Carbohydrate
38g
38%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
2%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.