Dessert salad

Lemon Pretzel Salad with Mango and Kiwi

Ingredients
4 h 12 servings 423 cals

 Pretzel Crust:

 2 cups crushed pretzels

 3/4 cup butter, melted

 3 tablespoons brown sugar

 Cream Cheese Layer:

 1 cup white sugar

 1 (8 ounce) package cream cheese, softened

 1/2 teaspoon vanilla extract

 1/2 lemon, juiced

 1 1/2 lemons, zested, or more to taste

 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

 Fruit Layer:

 1 1/2 cups boiling water

 2 (3 ounce) packages lemon-flavored gelatin mix (such as Jell-O®)

  1/2 cup fresh lemon juice, strained

 1 mango, peeled and chopped

 1 kiwi, peeled and sliced

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking
dish.
3. Bake in the preheated oven for 10 minutes; set aside to cool completely. Crust will be soft when
taken out of the oven and will harden as it cools.
4. Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth. Stir
juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped
topping. Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30
minutes.
5. Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved. Add 1/2 cup
strained lemon juice and mix well. Refrigerate gelatin mixture until slightly thickened, about 1
hour.
6. Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin
mixture aside. Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin
mixture over fruit layer. Refrigerate until completely chilled and set, about 2 hours.

Pistachio Fluff Fruit Salad

Ingredients
35 m 6 servings 444 cals

 1 (20 ounce) can crushed pineapple with juice

 1 (3 ounce) package instant pistachio pudding mix

 1 (12 ounce) container frozen whipped topping, thawed

 2 large bananas, sliced

  2 cups miniature marshmallows

 1 (15.25 ounce) can fruit cocktail, drained

 1 (11 ounce) can mandarin oranges, drained

 Add all ingredients to list

Directions

1. Dump instant pudding into a large mixing bowl. Add pineapple, and mix well. Mix in whipped
topping. Stir in bananas, marshmallows, fruit cocktail, and mandarin oranges. Cover, and
refrigerate until thoroughly chilled.

Judy's Strawberry Pretzel Salad

Ingredients
2 h 16 servings 371 cals

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 1 1/2 cups crushed pretzels

 4 1/2 tablespoons white sugar

 3/4 cup butter, melted

 1 cup white sugar

 2 (8 ounce) packages cream cheese

 1 (8 ounce) container frozen whipped topping, thawed

  1 (6 ounce) package strawberry flavored Jell-O®

 2 cups boiling water

 1 (16 ounce) package frozen strawberries

 Add all ingredients to list

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons
sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until
lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping.
Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries,
and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely
chilled, at least 1 hour.

Lime Gelatin Salad I

Ingredients

 1 cup boiling water

 1 (6 ounce) package lime flavored Jell-O® mix

 1 (20 ounce) can crushed pineapple, drained with juice reserved

 1 (8 ounce) package cream cheese, softened

 2 cups heavy cream

 1 cup chopped pecans

 Add all ingredients to list

Directions

1. In a large bowl, pour 1 cup boiling water over the gelatin mix. Stir until dissolved, then stir in 1/2
cup pineapple juice. Refrigerate until thickened but not set, about 1 hour.
2. Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil,
reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room
temperature.
3. In a large bowl, blend softened cream cheese and lime gelatin until smooth. Mix in the cooled
pineapple. In a medium bowl, whip cream until soft peaks form. Fold into gelatin mixture. Fold
in chopped nuts. Pour into a pretty crystal bowl, and refrigerate for at least 4 hours, or until set.

Orange Buttermilk Salad

Ingredients

 1 (20 ounce) can crushed pineapple, undrained

 3 tablespoons white sugar

 1 (6 ounce) package orange flavored Jell-O®

 2 cups buttermilk

 1 (8 ounce) container frozen whipped topping, thawed

 Add all ingredients to list

Directions

1. Mix pineapple and sugar together in a medium saucepan, and bring to a low boil, stirring
occasionally. Stir in gelatin until completely dissolved, remove from heat, and cool to room
temperature. Add buttermilk, and refrigerate 1 hour, or until partially set.
2. Gently fold in whipped topping. Pour mixture into a lightly oiled gelatin mold. Refrigerate 8
hours, or until completely set.

A Cranberry Salad Keepsake

Ingredients

 1 cup boiling water

 1 (6 ounce) package cherry-flavored gelatin (such as Jell-O®)

 1 (16 ounce) can jellied cranberry sauce

 1 apple - peeled, cored, and diced, or more to taste

 3/4 cup chopped walnuts, or to taste

 1 (20 ounce) can crushed pineapple with jui

Directions

1. Stir boiling water and cherry gelatin together in a bowl until gelatin is completely dissolved.
2. Heat cranberry sauce in a saucepan over medium heat until melted; stir into gelatin mixture.
3. Stir apples and walnuts into the cranberry sauce mixture; add pineapple with juice and mix well.
Refrigerate until set, 8 hours to overnight.

Butterscotch Fruit Salad

Ingredients

 4 large apples, diced

 1 (3.4 ounce) package butterscotch instant pudding mix

 1 cup dry roasted peanuts

  1 (15.25 ounce) can crushed pineapple, in juice

 1 (16 ounce) package frozen non-dairy whipped topping, thawed

 Add all ingredients to list

Directions

1. Toss the diced apples with the packet of pudding mix and peanuts until well combined. Stir in
the pineapple and whipped topping. Cover and refrigerate overnight.

Orange Sherbet Salad II

Ingredients

 2 (11 ounce) cans mandarin oranges

 2 (3 ounce) packages orange flavored Jell-O®

 1 cup boiling water

 8 ounces sour cream

 1 pint orange sherbet, softened

 1 cup pineapple chunks

 Add all ingredients to list

Directions

1. Lightly grease a ring mold or 9x9-inch square pan.

2. Drain the mandarin oranges and reserve juice. Add cold water to the juice, if necessary, to make
1 cup of liquid.
3. In a mixing bowl, combine the boiling water and 1 cup mandarin orange liquid. Dissolve gelatin
in this mixture, and refrigerate until it begins to set. Using an electric mixer, beat in sour cream
 and softened sherbet at medium speed until fluffy and well-blended. Gently stir in mandarin
oranges and pineapple chunks. Pour mixture into ring mold or prepared pan and chill overnight.

Orange Cream Fruit Salad

Ingredients

 1 (3.5 ounce) package instant vanilla pudding mix

 1 1/2 cups milk

 1/3 cup frozen orange juice concentrate, thawed

 3/4 cup sour cream

 1 (20 ounce) can pineapple tidbits, drained

 1 (15 ounce) can sliced peaches, drained

 1 (11 ounce) can mandarin orange segments

 2 bananas, sliced

 1 apple - peeled, cored and sliced

 Add all ingredients to list

Directions

1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with
an electric mixer on medium speed for 2 minutes. Mix in sour cream.
2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2
hours.

Coconut Ambrosia Salad

Ingredients

 1 (11 ounce) can mandarin oranges, drained

 1 (8 ounce) can crushed pineapple, drained

 3 1/2 cups frozen whipped topping, thawed

 2 cups shredded coconut

 2 cups miniature marshmallows

 1/2 cup milk

 1 cup maraschino cherries

 Add all ingredients to list

Directions

1. In a large bowl, combine the oranges, pineapple, whipped topping, coconut, marshmallows and
milk.
2. Mix together well and chill 1 hour before serving. Garnish with cherries.

Cranberry Gelatin Salad

Ingredients

 1 (16 ounce) can jellied cranberry sauce

 1 (16.5 ounce) can pitted dark sweet cherries, drained

 10 1/2 ounces crushed pineapple with juice

  1 (6 ounce) package cherry Jell-O®

 2 cups boiling water

 1 cup chopped pecans (optional)

 Add all ingredients to list

Directions

1. In a medium saucepan over low heat, melt the cranberry sauce.

2. Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its
juice. Remove mixture from heat.
3. In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has
dissolved.
4. Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a
9x13 inch pan and chill until set.