Orange Gelatin Pretzel Salad

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  • 2 cups crushed pretzels
  • 3 tsp. plus ¾ cup sugar, divided
  • ¾ cup melted butter
  • 2 (3 oz.) packages orange gelatin
  • 2 cups boiling water
  • 2 (8 oz.) cans crushed pineapple, drained
  • 1 (11 oz.) can mandarin oranges, drained
  • 1 (8 oz.) package cream cheese, softened
  • 2 cups whipped topping


  1. Heat oven to 350°. In a small bowl, combine pretzels and 3 teaspoons sugar; stir in butter. Press into an ungreased 13x9-inch baking dish. Bake for 10 minutes. Cool on a wire rack. In a large bowl, dissolve gelatin in boiling water; add pineapple and oranges. Chill until partially set, about 30 minutes. In a small mixing bowl, beat cream cheese and remaining sugar until smooth. Fold in whipping cream orwhipped topping. Spread over crust. Gently spoon gelatin mixture over cream cheese layer; cover and refrigerate for 2 to 4 hours or until firm. Cut into squares. Garnish with additional whipped topping if desired. Yields 15 servings.

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