July Orange Jello Salad

Orange Jello Salad

Submitted by Amber Prescott

(Also featured on this page: Strawberry Pretzel Salad)


2-15 oz. cans of mandarin oranges

2 c. (approx) water

2-6 oz. boxes of Orange Jello

4 c. (1 qt.) orange sherbet

2 envelopes of Dream Whip

1 c. cold milk

1 tsp. vanilla



Combine the juice from the mandarin orange cans and water to make 4 cups of liquid. Boil. In a large bowl, combine boiling mixture, juice and Jello powder, stir until dissolved. Add orange sherbet (this is a replacement for the cold water in the Jello directions). Mix until dissolved. Refrigerate for about an hour. Make the Dream Whip by following the instructions on the box. Fold Dream Whip into the Jello mixture.

Grease your Jello mold. Layer 1 can of mandarin oranges on the bottom of the Jello mold. Carefully add the Jello mixture on top of mandarin oranges. Place the remaining can of mandarin oranges on top of mixture. Refrigerate for 4 hours (preferably overnight) before turning out the mold onto your favorite serving dish. Garnish with more mandarin oranges or fresh orange slices. JULY

Strawberry Pretzel Salad

Submitted by Mary Kay Kahler

Ingredients: Topping

2 packages of strawberry Jello (4-serving size each)

2 c. of boiling water

2 (16 oz.) boxes of frozen sweetened strawberries, thawed


Ingredients: Crust

3 c. of pretzels crushed, measure before crushing

¾ c. butter, melted

3 tbsp. sugar


Ingredients: Filling

1 container (8 oz.) Cool Whip, thawed

1 package (8 oz.) cream cheese, softened

1 c. sugar



In a large bowl, dissolve gelatin in boiling water, stir in strawberries; refrigerate until partially set, about 1 ½ to 2 hours.

Heat oven to 350 degrees F. In bowl, mix 3 cups of crushed pretzels, ¾ cup of melted butter and 3 tablespoons of sugar. Press into ungreased 13x9 inch baking dish. Bake for 10 minutes. Cool completely.

In the bowl of a stand mixer, combine the cream cheese and 1 cup of sugar on medium speed until smooth. Fold in 8 oz Cool Whip. Spread mixture over cooled pretzel crust.

Carefully spoon strawberry gelatin topping over filling. Refrigerate 5 hours or until firm. Garnish and serve with fresh strawberries.