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Crust 2 c. crushed pretzels 3/4 c. melted butter 3 Tbsp. sugar Preheat oven to 400. Spray 9 x 13 pan with non-stick spray. Combine crushed pretzels, melted butter, and sugar in a pan. Gently stir to combine; spread around pan evenly. Bake 10 minutes. Cool completely. Filling 20 oz. can crushed pineapple, not drained 3 oz. box coconut cream pudding mix 8 oz. tub whipped topping Pour entire can of crushed pineapple, with juice, into a medium sized mixing bowl. Sprinkle coconut pudding mix on top and stir until completely incorporated. Fold in whipped topping. Transfer mixture to pan, spreading on top of baked pretzels, making sure mixture reaches all of the edges. Set pan in refrigerator to keep cool. Topping 3 oz. box orange Jello 1 c. boiling water 3 11-oz. cans mandarin oranges, drained Combine boiling water with Jello; stir until Jello is completely dissolved. Let set 10-15 minutes until Jello cools slightly. Pour on top of filling. Arrange mandarin orange slices so they cover the entire surface of the salad. (They'll be set in with the Jello once it cools.) Cover salad and refrigerate at least 3-4 hours, until salad is completely cooled and set. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |