Orange Cranberry Pretzel Jello Dessert Food

ORANGE CRANBERRY PRETZEL JELLO DESSERT

Steps:

• In a medium sauce pan, bring 2¼ cups of water, 1 Tablespoon sugar, and 3 cups cranberries to a boil for 2 minutes. Remove from stove and add jello. Stir until Jello is dissolved. Allow jello to cool to room temperature.
• Combine melted butter and sugar. Stir in the crushed pretzels. Press evenly on the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes. Let cool completely.
• In a large bowl, combine cream cheese and sugar. Beat until smooth. Next, stir in Cool Whip.
• Spread over pretzel crust. Make sure to get the cream mixture tight against the edges of the pan to prevent the jello mixture from seeping through.
• Pour cooled jello over cream layer and put in the fridge for at least 4 hours.

CRAN-ORANGE GELATIN SALAD

Steps:

• Drain oranges, reserving juice in a 2-cup measuring cup; set oranges and juice aside. , In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Add enough cold water to the reserved juice to measure 1-1/2 cups; add to gelatin mixture. Stir in oranges. Chill until partially set. , Meanwhile, in a large bowl, combine the pretzels, butter and 2 tablespoons sugar substitute. Press into an ungreased 13-in. x 9-in. dish; chill. , In a small bowl, beat cream cheese and remaining sugar substitute until smooth. Fold in whipped topping. Spread over crust. Spoon gelatin mixture over cream cheese layer. Chill for at least 3 hours or until set.

PRETZEL JELLO DESSERT

Steps:

• Prepare jello with frozen strawberries. Put in fridge until almost set.
• Combine pretzels, butter and 3 Tbsp sugar and layer at bottom of glass dish.
• Mix cream cheese, 1 cup sugar and cool whip.
• Layer pretzel base, cream cheese mixture then jello mixture. Let set overnight.

GRANDMA'S CRANBERRY-ORANGE GELATIN SALAD

Steps:

• Place the gelatin into a bowl, pour in the boiling water, and stir until the gelatin dissolves. Mix in the cranberry sauce, pineapple, celery, pecans, and orange zest until evenly blended. Pour the gelatin mixture into a mold or serving dish.
• Chill in the refrigerator overnight, or up to 8 hours.
• To make the topping, beat the cream cheese with half of the whipped topping. Fold in the remaining whipped topping until well blended. Unmold the gelatin, and spread with the topping mixture.

CRANBERRY PRETZEL SALAD RECIPE - (3.8/5)

Steps:

• Note: The 3rd layer can be mixed first and set in the refrigerator while other layers are being prepared. Just don't forget it and leave it too long; you don't want it to congeal. Preheat oven to 350°F. 1st layer: In a bowl, mix the crushed pretzels, butter and 1 tablespoon sugar together. Press mixture into the bottom of a large flat baking dish. Bake 8 minutes at 350°F. Remove from oven and set aside to cool. 2nd layer: In a bowl, mix the cream cheese, Cool Whip, and 1/2 cup sugar. Spread mixture on top of cooled crust. 3rd layer: In a bowl, mix the Jello, cranberry sauce and boiling water. Cool and pour over second layer. Place int he refrigerator to set (about 2 to 4 hours).

ORANGE GELATIN PRETZEL SALAD

Steps:

• Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack., In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes. , Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust., Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.

RASPBERRY JELLO PRETZEL DESSERT

Steps:

• Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
• Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
• Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
• Spead the firming jello mixture on top of the cream cheese mixture.
• Refridgerate to settle firming and serve chilled.

ORANGE GELATIN PRETZEL SALAD

Steps:

• In a small bowl, combine pretzels and 3 teaspoons of sugar;stir in butter. Press into an ungreased 13x9 inch baking dish. Bake at 350°F for 10 minutes. Cool on a wire rack.
• In a large bowl, dissolve gelatin in boiling water. Add pineapple and oranges. Chill until partially set, about 30 minutes.
• In a small mixing bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust. Gently spoon gelatin mixture over cream cheese layer. Cover and refrigerate for 2-4 hours or until firm.
• Cut into squares. Garnish with additional whipped topping if desired.