Tropical Jello Pretzel Salad
Description
This salad is a delicious, refreshing dish that just might make you feel like you're on a tropical island. It combines pineapple, coconut and mandarin oranges on a yummy pretzel crust. It's the perfect dish to take to a large gathering.
Ingredients
Crust:
2 c. crushed pretzels, plus whole pretzels for garnish, if desired
3 T. sugar
3/4 c. melted butter
Filling:
20 oz. can crushed pineapple, with juices
3 oz. box Coconut Cream pudding mix, instant (vanilla or banana pudding could be substituted)
8 oz. tub whipped topping like Cool Whip, plus extra for garnish, if desired
Topping:
3 oz. box orange Jello gelatin
1 c. boiling water (no more)
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.
Crust:
Combine crushed pretzels, sugar and melted butter in pan; gently stir to combine; spread around evenly. Bake for 10 minutes. Cool completely.
Filling:
Pour entire can of crushed pineapple with its juice into a medium sized mixing bowl; sprinkle coconut pudding mix on top; stir until completely incorporated. Fold in whipped topping.
Transfer mixture to the 9 x 13 pan, spreading on top of baked pretzels, making sure mixture reaches to the edges. Set pan in refrigerator to keep cool while mixing the jello.
Topping:
Combine boiling water with orange jello; stir until jello is completely dissolved; let sit 10-15 minutes, until jello cools slightly. Pour on top of pineapple-whipped topping. Arrange mandarin orange slices to cover the entire surface. They'll be set in with the jello once it cools.
Cover salad with plastic wrap. Place in refrigerator for at least 3-4 hours, until salad is completely cooled and set.
Serve.
20 servings.