Aunt Virginia Kimball brought this salad to Thanksgiving Dinner. I loved it!
Here is the official link to it. http://www.sixsistersstuff.com/recipe/2013/07/mandarin-orange-pretzel-salad-recipe/
Mandarin Orange Pretzel Salad
2 cups pretzels, crushed
1/2 cup butter, melted
3 tablespoons sugar **
1 (8 oz) package cream cheese
1 (8 oz) container Cool-Whip (non-dairy whipped topping)
1 cup sugar
1 large box (6 oz) orange Jell-o**
2 cups boiling water**
1 can (11 oz) mandarin oranges
For the first layer, combine broken pretzels, melted butter and 3 tablespoons sugar. Stir together until well blended. Press in 9 x 13" baking pan and bake at 350 degrees for 7** minutes. Cool completely.
For the second layer, beat 1 cup sugar and cream cheese together until smooth. Fold in Cool Whip. Spread cream mixture over pretzel layer (be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added).
For the third layer, mix orange Jell-o and boiling water together until Jello is completely dissolved. Add mandarin oranges and let cool until slightly set. Pour Jell-o over cream cheese layer and refrigerate until firm.
Cut into squares and serve.
** Next time I would add a small box of jello along with the large one and use a total of 3 c. boiling water. I thought the crust could have used a little more sugar, next time try 4 T. and bake the crust a little longer 10 to 15 minutes. It didn't want to stay together.
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