Salty pretzel crust, vanilla cream cheese center, and plenty of mandarin oranges on top, this orange creamsicle pretzel salad has it all. The only question is do you serve it as a side or a dessert?
Place crushed pretzels and white sugar in the bottom of a 9×13 pan. Melt the butter and pour over the pretzels and sugar. Mix and spread over the bottom of the pan, pressing slightly. Bake for 15 minutes and then remove to cool.
In a stand mixer, or a mixing bowl with a hand mixer, beat cream cheese until super smooth.
Add sugar and vanilla and beat until incorporated.
Slowly drizzle in the cream while the mixer is running and whip until the mixture is light and fluffy.
Spread the cream cheese mixture over the cooled pretzel crust. Be sure to spread it all the way to the edges to create a seal that will keep the Jello from seeping into the crust.
Drain the oranges and arrange slices over the cream cheese. Place in the refrigerator to set.
Stir the gelatin powder into the hot water until it is dissolved. Add the ice water and stir until cooled. Allow the Jello to sit until it reaches room temperature.
Slowly pour cooled Jello over orange slices and cream cheese mixture. Refrigerate until set, at least a couple of hours.
Notes
You can use 8 oz. of Cool Whip instead of the heavy cream. Just fold it into the cream cheese and sugar mixture.