Ingredients:

  • 2 cups crushed salted pretzels (about 200 g)
  • 1/3 cup granulated sugar (67 g)
  • 6 tablespoons unsalted butter, melted (85 g)
  • 8 ounces cream cheese, softened (225 g)
  • 1 cup powdered (confectioners') sugar (120 g)
  • 1 teaspoon vanilla extract (5 ml) — optional but recommended
  • 8 ounces frozen whipped topping, thawed (Cool Whip) OR 1 1/2 cups heavy cream whipped to soft peaks with 2 tbsp granulated sugar (227 g / about 360 ml)
  • 2 (11 oz) cans mandarin oranges, drained (approx. 22 oz total drained; ~625 g canned weight combined) — or 1 (15 oz) can + 1 (11 oz) can
  • 1 (3 oz) package orange-flavored gelatin (Jell-O) (85 g)
  • 1 cup boiling water (240 ml)
  • 1/2 cup cold water or reserved mandarin juice (120 ml) — to cool the gelatin before pouring
  • Optional: 1 cup crushed pineapple, well-drained (if you want extra fruit mix)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease or spray a 9x13-inch (23 x 33 cm) baking dish and set aside.
  2. Make the pretzel crust: Crush salted pretzels to fine crumbs using a food processor or a heavy-duty zip-top bag and rolling pin. Combine crushed pretzels and 1/3 cup granulated sugar in a bowl; stir in melted butter until evenly moistened.
  3. Press the pretzel mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes until fragrant and set. Remove from oven and cool on a wire rack until room temperature (10-15 minutes). Important: let crust cool completely before adding the cream layer to avoid sogginess.
  4. Prepare the cream-cheese layer: Beat softened 8 ounces cream cheese until smooth. Add 1 cup powdered sugar and 1 teaspoon vanilla (if using); beat until creamy. Fold in 8 ounces thawed whipped topping (or gently fold in whipped heavy cream) until uniform and light.
  5. Spread the cream mixture evenly over the cooled pretzel crust, smoothing the top. Return to the refrigerator while preparing the gelatin and fruit.
  6. Prepare the mandarin gelatin: In a heatproof bowl dissolve the 3 oz package orange-flavored gelatin in 1 cup boiling water, stirring until fully dissolved. Add 1/2 cup cold water or reserved mandarin juice to cool the mixture. Allow the gelatin to cool to lukewarm but not begin to set (about 10-15 minutes); it should be slightly warm, not hot.
  7. If using crushed pineapple, fold 1 cup well-drained crushed pineapple into the drained mandarin oranges now. Arrange drained mandarin oranges evenly across the cream layer, avoiding heavy piling.
  8. Slowly and gently spoon or drizzle the cooled gelatin mixture over the fruit and cream layer—work slowly so the gelatin settles and doesn’t displace the cream layer.
  9. Refrigerate uncovered for 15-20 minutes, then cover loosely and chill at least 2-3 hours, or until the gelatin is fully set. Total chill time will yield a set dessert in about 2-3 hours.
  10. Serve: Once set, slice into squares using a sharp knife (warm the knife under hot water and dry between cuts for cleaner slices). Store leftovers covered in the refrigerator for up to 3 days.