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Orange pretzel parfait with a zesty salted pretzel crust and layers of creamy citrus filling in glass dishes.

Refreshing Orange Pretzel Parfait

Victoria Sandra
A bright, salty-sweet upgrade to the classic potluck salad, this parfait features crunchy toasted pretzels, silky vanilla cream cheese, and a vibrant mandarin orange gelatin topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 385 kcal

Equipment

  • 9x13 baking dish
  • Electric mixer
  • Mixing bowls

Ingredients
  

Pretzel Crust

  • 2 cups crushed pretzels
  • 3 Tablespoons granulated sugar
  • ¾ cup butter

Cream Cheese Filling

  • 16 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract

Orange Jello Topping

  • 6 oz box orange gelatin
  • 2 cups boiling water
  • 1½ cups ice water
  • 20 oz mandarin oranges 2 cans

Instructions
 

Prep the pretzel crust

  • Heat the oven to 350°F and prepare your baking dish.
  • In a 9x13 baking dish, combine the crushed pretzels and granulated sugar, then pour in the melted butter. Stir until every crumb looks glossy, like damp sand that holds together when pinched.
  • Press the mixture firmly across the bottom, especially into the corners, then bake for 15 minutes until you smell a toasty, buttery pretzel aroma.
  • Set the pan aside and let the crust cool completely to room temperature before adding the filling.

Whip the cream cheese “seal” layer

  • Beat the softened cream cheese until it looks satiny and smooth with no visible lumps.
  • Add the granulated sugar and vanilla extract, then mix again until the texture looks like a thick, glossy frosting.
  • With the mixer running, drizzle in the heavy whipping cream slowly and continue whipping until the filling turns fluffy and holds sturdy peaks.
  • Spread the cream layer over the cooled crust, pushing it all the way to the edges to create an airtight seal to protect the pretzels from moisture.

Layer the fruit and finish the orange gelatin topping

  • Drain the mandarin oranges well and arrange them evenly over the cream layer. Place the pan in the refrigerator.
  • Stir the orange gelatin into 2 cups of boiling water until completely clear. Add the ice water and stir until cooled, then let it sit until it reaches room temperature.
  • Pour the room-temperature gelatin slowly over the oranges. Refrigerate until set, at least 2 hours, until the top is firm and jiggly.

Notes

Storage Tip: This dessert is at its crispiest within the first 24 hours, but it will keep well in the refrigerator for up to 3 days if kept covered and undisturbed.
Pro Tip: To ensure perfectly clear layers, pour the room-temperature gelatin over the back of a spoon to buffer the flow and prevent it from disturbing the cream cheese layer.
Safety Tip: Canned mandarin oranges are recommended over fresh fruit for gelatin recipes because heat treatment in the canning process neutralizes enzymes that can prevent gelatin from setting.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 4gFat: 23gSaturated Fat: 14gCholesterol: 62mgSodium: 340mgPotassium: 125mgFiber: 1gSugar: 32gVitamin A: 480IUVitamin C: 18mgCalcium: 55mgIron: 1mg
Keyword mandarin oranges, orange pretzel parfait, salty-sweet dessert
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