Tropical Jello Pretzel Salad
Description
Everyone will love the tropical flavors in this Jello salad. The pretzel crust tastes similar to a chopped pecan crust which adds a wonderful texture. It's a refreshing, sweet, but not too sweet salad that would be perfect for your next get together.
Ingredients
Crust:
2 c. crushed pretzels
3/4 c. melted butter
3 T. sugar
Filling:
20- oz. can crushed pineapple, undrained
3 oz. box instant coconut cream pudding mix (or vanilla pudding)
8 oz. tub Cool Whip
Topping:
3 oz. box orange Jello
1 c. boiling water
3 - 11 oz. cans mandarin oranges, drained
Directions
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Preheat oven to 400 degrees. Spray a 9 x 13 pan with non-stick cooking spray.
Combine crushed pretzels, sugar and melted butter in the pan; gently stir to combine; spread around pan evenly. Bake 10 minutes. Cool completely.
Pour can of crushed pineapple with the juice into a medium sized mixing bowl; sprinkle coconut pudding mix on top; stir until incorporated; fold in whipped topping. Transfer mixture to prepared pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. (spread the Cool Whip layer to all the edges, making sure there are no holes, or the Jello liquid will seep thru.) Place pan in refrigerator to keep cool while mixing the Jello.
Combine boiling water with orange Jello; stir until completely dissolved; let sit 10-15 minutes, until Jello cools slightly. Pour on top of pineapple-whipped topping. Arrange mandarin orange slices so that they cover the entire surface of the salad.
Cover salad with plastic wrap; place in refrigerator for at least 3-4 hours, until salad is completely cooled and set.
Cut into squares. Serve.
Store leftovers in refrigerator.
20 servings.