16ozcrushed pineapple1 large can crushed pineapple with juice
11ozmandarin oranges1 can mandarin oranges, drained
Crush pretzels in a food processor or in a resealable bag with a rolling pin. In a large bowl, mix together crushed pretzels, melted butter, and sugar. Pour into a 13x9 pan and press firmly into an even layer; set aside.
In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Fold in whipped topping with a spatula and spread into an even layer over the crust. Cover and refrigerate.
Meanwhile, in a clean, large bowl mix the boiling water and gelatin for two minutes until dissolved. Add the pineapple with its juice and mandarin oranges, stirring to combine. Cover and refrigerate until no longer hot or slightly set, about 30-60 minutes.
When gelatin has cooled, carefully pour over cream cheese layer and spread the fruit into an even layer. Cover and chill until completely set, about 2-4 hours. Before serving, cut into squares, garnish with extra whipped topping and a pretzel, if desired.
Do not substitute fresh pineapple for canned or the jello will not set. *Time given does not include time needed for chilling.