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Prep time
8 hours
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Cook time
10 minutes
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Serves
9x13 pan. Serves 12
Author Notes
My family loves the strawberry pretzel dessert that was popular in the late 1980s but felt like we wanted to try updating it by making a different flavor. My husband adores orange anything so we developed a Creamsicle Version that we feel is better than the original Strawberry Dessert. —Gribbinsdonna
Ingredients
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6 ounces
Orange Gelatin
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11 ounces
Can of Mandarin Oranges, drained
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2.5 cups
Crushed pretzel crumbs
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12 tablespoons
Melted butter
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8 ounces
Thawed Whipped Topping
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8 ounces
Softened Cream Cheese
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1.5 teaspoons
Vanilla extract
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1.25 cups
Granulated sugar, divided
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2 cups
Boiled Water
Directions
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Boil 2 cups of water. In medium bowl pour in orange gelatin and stir well until dissolved. Drain canned mandarin oranges and stir into gelatin. Refrigerate 2 hours.
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Preheat oven to 350 degrees and melt butter. In food processor or blender crush the pretzels to a coarse crumb texture. Stir in 1/4 cup of granulated sugar and melted butter. Spread into greased 9x13 pan and bake 10 minutes. Remove from oven and set aside to cool.
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I large bowl combine softened cream cheese, 1 cup granulated sugar and vanilla and mix until smooth. Flod in thawed whipped topping. Refrigerate.
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After 2 hours, when your gelatin and mandarin oranges have started to thicken assemble your dessert. Spread the cream cheese filling over the cooled crust and gently spoon the orange gelatin mixture over the filling. Refrigerate 4 to 6 more hours before serving.
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