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4.82 from 11 votes

TROPICAL JELLO PRETZEL SALAD RECIPE

Tropical Jello Pretzel Salad made with layers of pineapple coconut cream & orange Jello dotted with mandarin oranges, all atop a salty sweet pretzel crust!
Prep Time30 minutes
Cook Time10 minutes
cooling3 hours
Total Time40 minutes
Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: Tropical Jello Pretzel Salad
Servings: 20
Calories: 198kcal
Author: Jessica & Nellie

Ingredients

Pretzel crust

  • 2 cups crushed pretzels
  • ¾ cup melted butter
  • 3 TBSP sugar

Pineapple Coconut Filling

  • 20 oz crushed pineapple NOT drained!
  • 3 oz Coconut Cream pudding mix
  • 8 oz whipped topping

Jello topping

  • 3 oz orange Jello
  • 1 cup boiling water
  • 33 oz mandarin oranges three 11 oz cans, drained

Instructions

  • Preheat oven to 400 degrees F. Then, spray a 9x13 pan with non-stick cooking spray, set aside.
  • Put the pretzels in a ziplock bag, use a rolling pin crush them into small pieces.
  • Combine the crushed pretzels, sugar and butter in a medium saucepan over medium heat. Melt the butter & gently stir everything to combine.
  • Spread the pretzel mixture out evenly on the bottom of the prepared pan. Bake the pretzel crust for 10 minutes. Let it cool completely while you prepare the rest of the ingredients. 
  • Pour in the entire can of crushed pineapple (with juice) into a medium sized bowl. Sprinkle the dry coconut pudding mix on top and stir until completely incorporated. After that, fold in the whipped topping and stir until well combined.
  • Spread the mixture over the cooled pretzel crust in the 9x13 pan, making sure that the mixture reaches all of the edges. Set the pan in the fridge to keep it cool while you make the Jello.
  • In a large bowl, combine 1 cup of boiling water with the box of orange Jello mix. Stir it until the Jello is completely dissolved. Let it sit for 10-15 minutes to cool slightly. Then, pour the Jello mixture on top of the pineapple-whipped topping making sure to cover it completely.
  • Arrange the mandarin orange slices so that they cover the entire surface of the salad. Cover the salad and refrigerate it for at least 3-4 hours, until the salad is completely cooled and set. Enjoy!

Video

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. 

Nutrition

Calories: 198kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 211mg | Potassium: 145mg | Fiber: 2g | Sugar: 21g | Vitamin A: 554IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg