TROPICAL JELLO PRETZEL SALAD

Delicious 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 - Butter With A Side of BreadI’ve been on a pretzel salad kick lately, trying out new variations and combinations. I really, really love how this 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 - Butter With A Side of Bread Tropical Jello Pretzel Salad - Butter With A Side of Bread


TROPICAL JELLO PRETZEL SALAD
 
Prep time
Cook time
Total time
 
Author:
Serves: 20
Ingredients
  • Crust:
  • 2 cups crushed pretzels
  • ¾ 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.

 

 

20 COMMENTS

  1. There’s barely enough jello to cover the creamy layer. I really had to stretch it. I think I would double the orange jello mixture next time.

    • I’ve found most people like the smaller layer of jello, but you’re welcome to double it! With just 1 box it covers the top at about 1/3″ thick and it’s just a nice addition.

  2. Use the cream cheese one that’s in the strawberry pretzel recipe
    I use whipped cream instead of cool whip
    And
    Cream cheese powder sugar vanilla
    Mixed together

    • Hi Judy! Yes, the version you described is the more traditional version. It’s delicious too! With this tropical version I added more fruit and lightened up the texture. Try it, I think you’ll like it!

  3. I did not have 3 cans of mandarin oranges on hand so used one with the remainder filled in with pineapple chunks. or tidbits. The tidbit size worked best. I would have loved to have used banana slices but I was afraid they would turn too dark. I was not at the store but am thinking for future attempts kiwi slices might be good.

  4. Made this for coffee hour after church today — everyone gobbled it up! It was delicious; I will definitely make it again 🙂 I couldn’t find the coconut pudding. Used vanilla instant pudding instead and it was fine. And I arranged the orange slices before pouring on the Jello. Always loved the strawberry one — this one’s even better! Thanks for a new “family favorite!”

  5. Tried this yesterday but the jello did not set up on top of the cool whip layer. It sunk down in it. What did I do wrong?

    • Did you stir the dry pudding mix/ pineapple combo in with the cool whip layer? That actually makes the Cool Whip layer much thicker. Also, you need to be sure to spread the Cool Whip layer to all the edges, making sure there are no holes, or the jello liquid will seep thru.

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