Butter with a Side of Bread

TROPICAL JELLO PRETZEL SALAD

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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!

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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.

Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet 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
  1. Preheat oven to 400 degrees F. Spray a 9×13 pan with non-stick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.

Check out some of our other favorite Jello recipes:

Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet salad recipe! Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet salad recipe! Easy #jello #salad recipe from Butter With A Side of Bread

TROPICAL JELLO PRETZEL SALAD

4.42 from 12 votes
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TROPICAL JELLO PRETZEL SALAD
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet salad recipe!
Servings: 20
Author: Butter With A Side of Bread
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
  1. Preheat oven to 400 degrees F. Spray a 9x13 pan with non-stick spray.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.

Tropical Jello Pretzel Salad is a combination of orange, pineapple and coconut flavors all in an easy-to-make sweet salad recipe!

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Comments

  1. Can I use a different flavor jello on top and different fruit? I really don’t care for orange flavor and mandarin oranges. Thank you.

    Reply

    • Of course! I think it’d be great with Strawberry or Raspberry Jello with corresponding fruit- strawberries, bananas, etc.!

      Reply

  2. When Im making anything that uses canned fruit, I drain the juice into a glass measuring cup and add just enough water to make 1 cup. It just creates a little bit more flavor to the jello,in this case I will use the Mandarin orange juices to make my 1 cup boiling water for my jello. I make a lot of jello with fruits in it so Im always using the juice.
    This recipe sounds good and the ingredients are on my shopping list.

    Reply

  4. I want to make this in individual cups to serve at a shower. Could I make the crust and bake it then just sprinkle it in my glass cup and fill with the pudding mixture then jello topping?

    Reply

  7. My sister can’t eat pinapple can i use Mandarin oranges instead of pineapple? Would I use all the liquid from the Mandarin oranges?

    Reply

  10. YESSSS! I’ve been looking for a good Jello Pretzel Salad to try and you totally have me sold with the flavors here! Already obsessed with this recipe!

    Reply

  12. Thank you for sharing this great recipe! I made this for Easter. WOW! It was our first taste of the pretzel & Jello combo. I followed the directions exactly and it was the star of our dinner. Just flat out delicious. If you can obtain the ingredients, I suggest you try it as written before tinkering around with perfection. I did learn it is very important to make the center layer as flat as possible. I thought I had, but when I added the Jello layer there was one small island sticking up. I was able to flatten it but it left a little cloudiness in that spot. Thanks again.

    Reply

    • I have the best luck finding this at big box stores like Super Target or Walmart. 🙂 If you can’t find it, just use vanilla!

      Reply

  14. yes – my question – the store only has the cooked coconut pudding ? will this work ? I can’t wait to try this !!

    Reply

  15. I made this over the weekend. I used French vanilla pudding, because I am not a fan of coconut. I used the exact measurements in the recipe and it was perfect. The worst part of this recipe is that it is very hard to stop eating just one piece. ????????

    Reply

    • Ha! Love it Annie. I’m so glad you liked it… sorry about the whole not being able to stop eating it part!

      Reply

  16. This is definetly a keeper!!! Have made it twice this week (and it’s only Wednesday). lol We really like it and am serving it tomorrow to guests for lunch. Thank you. I’m planning to use more of your recipes; quick & easy; my style.

    Reply

  18. Hello, great recipe! Question does it have to be instant coconut? I searched everywhere store in Ontario cannot find that flavour!
    Can I use coconut pudding?
    Thanks

    Reply

    • You use use either instant or cooked pudding mix- they have the same effect! You don’t actually use pudding in this recipe- you use the dry pudding mix.

      Reply

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