We use the term ‘lasagna’ loosely here… This sweet, crunchy, creamy concoction is really only a lasagna in the fact that it has layers. You won’t find any noodles here! But you will find a singularly delicious dessert that is the perfect treat to feed a crowd. And it’s easy to boot.
The crunchy base is formed by blitzing some pretzels, pecans, sugar, and melted butter together in a food processor. A blend of cream cheese, sweetened condensed milk, and lemon juice is layered on top of that, and the whole thing is finished off with a layer of orange jello and sweet mandarin oranges.
The combination of crunchy, salty pretzels against the creamy cheesecake layer and the bite of the oranges in jello on top is really a showstopper. Seriously. It’s got a trio of different flavors and a trio of different textures and it all works together so well. While it does need to hang out in the fridge overnight, it’s quick as can be to put together and we have yet to find a person who hasn’t loved this.
Orange Pretzel Lasagna
15 minutes active, 12 hours inactive
- For the crust:
- 3/4 cup pecans
- 1/2 cup sugar
- 2 1/2 cups pretzels
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- For the cream cheese filling:
- 16 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 1 tablespoon lemon juice
- 8 oz Cool Whip, thawed
- For the jello topping:
- 2 boxes (3 oz each) orange jello
- 1 3/4 cup boiling water
- 30 oz mandarin oranges, drained
- Add the pecans and sugar to a food processor, and pulse until crumbly. Add pretzels, and continue pulsing until you have a mixture of crumbs and larger pieces. Add melted butter and mix together.
- Spread pretzel mixture into the bottom of a 9x13-inch baking dish and set aside.
- In a medium bowl, combine the cream cheese, sweetened condensed milk, and lemon juice, and beat with an electric mixer until smooth and creamy. Gently fold in Cool Whip, then spread evenly over the prepared crust.
- In a separate medium bowl, stir together the jello and boiling water until completely dissolved. Stir in the mandarin oranges, then cool mixture to room temperature. Pour evenly over the cream cheese filling, then cover with plastic wrap and chill overnight. Slice, serve, and enjoy!