ORANGE GELATIN PRETZEL SALAD

ORANGE GELATIN PRETZEL SALAD 3/4 cup butter, melted 1 tablespoon plus 3/4 cup sugar, divided 2 cups finely crushed pretzels 2 cups boiling water 2 packages (3 ounces each) orange gelatin 2 cans (8 ounces each) crushed pineapple, drained 1 can (11 ounces) mandarin oranges, drained 1 package (8 ounces) cream cheese, softened 2 cups whipped topping Optional: Additional whipped topping and mandarin oranges Preheat oven to 350°. Mix melted butter and 1 tablespoon sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack. In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Stir in fruit. Refrigerate until partially set, about 30 minutes. Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust. Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.