Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet jello salad recipe!
We LOVE jello! I’m guessing you feel the same too! Be sure to check out our amazing collection of Jello recipes here!
Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet salad recipe! The pretzel crust ends up tasting like chopped pecans. It adds a wonderful flavor and texture to this light & sweet easy jello salad recipe.
I’ve been on a pretzel salad kick lately, trying out new variations and combinations. I really, really love how this Tropical Jello Pretzel Salad turned out! It has great flavor, plus it comes together faster and more easily than other pretzel salads. It’s perfect for your next get together- enjoy!
Tropical Jello Pretzel Salad
Crust:
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 TBSP sugar
Filling:
- 1 20-oz can crushed pineapple (NOT drained!)
- 1 3-oz box Coconut Cream pudding mix
- 1 8-oz tub whipped topping*
Topping:
- 1 3-oz box orange Jello
- 1 cup boiling water
- 3 11-oz cans mandarin oranges, drained
- Preheat oven to 400 degrees F. Spray a 9×13 pan with non-stick spray.
- Combine crushed pretzels, sugar and melted butter in pan. Gently stir to combine and spread around pan evenly. Bake for 10 minutes and cool completely.
- Pour entire can of crushed pineapple (with juice!) into a medium sized mixing bowl. Sprinkle coconut pudding mix on top and stir until completely incorporated. Fold in whipped topping.
- Transfer mixture to 9×13 pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. Set pan in fridge to keep cool while you mix the jello.
- Combine 1 cup boiling water with box of 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 so that they cover the entire surface of the salad. (They’ll be set in with the jello once it cools.)
- Cover salad and refrigerate at least 3-4 hours, until salad is completely cooled and set. Cut squares to serve. Store leftovers in fridge.
*In lieu of pre-made whipped topping, you can use 2 cups homemade whipped cream.
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TROPICAL JELLO PRETZEL SALAD
Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet salad recipe!
Print Pin RatePrep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 20
Ingredients
- Crust:
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 TBSP sugar
- Filling:
- 1 20- oz can crushed pineapple NOT drained!
- 1 3- oz box Coconut Cream pudding mix
- 1 8- oz tub whipped topping*
- Topping:
- 1 3- oz box orange Jello
- 1 cup boiling water
- 3 11- oz cans mandarin oranges drained
Instructions
- Preheat oven to 400 degrees F. Spray a 9x13 pan with non-stick spray.
- Combine crushed pretzels, sugar and melted butter in pan. Gently stir to combine and spread around pan evenly. Bake for 10 minutes and cool completely.
- Pour entire can of crushed pineapple (with juice!) into a medium sized mixing bowl. Sprinkle coconut pudding mix on top and stir until completely incorporated. Fold in whipped topping. Transfer mixture to 9x13 pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. Set pan in fridge to keep cool while you mix the jello.
- Combine 1 cup boiling water with box of 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 so that they cover the entire surface of the salad. (They'll be set in with the jello once it cools.)
- Cover salad with plastic wrap and set in fridge at least 3-4 hours, until salad is completely cooled and set. Cut squares to serve. Store leftovers in fridge.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet salad recipe!
Judie says
April 20, 2019 at 9:54 amHelp!! Ready to make, but did you use pineapple in syrup or it’s own juice???
Usually make the strawberry version, anxious to try this version!! Thanks!!
Jessica says
April 23, 2019 at 8:38 amYou use the pineapple juice already in the can- not pineapple syrup. Just pour the whole can in! 😉 Enjoy! It’s one of my favorites!
Lauren S says
April 28, 2019 at 12:03 pmI don’t think this recipe is complete. There needs to be 2 packages of gelatin and 2 cups of water. One cup of water is not nearly enough to completely cover the top of this dish
Jessica says
May 22, 2019 at 8:49 amNope! Just 1 package of jello. Did you try it? It works, I assure you! The oranges on top take up a lot of surface space and the jello fills in around it.
Deanna J Mullenbach says
April 29, 2019 at 5:17 pmMy husband hates pineapple but loves coconut cream any suggestions for substitute for the pineapple?
Jessica says
May 22, 2019 at 8:52 amYou could use mandarin oranges, pears or diced peaches in place of the pineapple!
Chuck Hess says
May 25, 2019 at 1:53 pmGreat dish. Everywhere I take it, everyone wants the recipe. Wish I could print out your recipe. I can’t find anywhere to click on “Print Recipe”.
Alison says
May 27, 2019 at 11:18 amAt the top of the page below the recipe title and social media buttons there is a button that says print recipe, click that and it should pull right up for you to send to your printer!
Sherri says
June 1, 2019 at 7:24 amThis is so good, refreshing, and comforting. It’s like being on a tropical island!