• TIP : Make sure the can of mandarin oranges is chilled before making this recipe. Put the can inside the fridge for several hours so it has time to get cold. We need the cold/chilled juice from the can to help the jello set up properly.

Make The Orange Jello

• Drain the can of mandarin oranges making sure to reserve the juice.
  1 can (15 oz) mandarin oranges with juice
• Combine the boiling water and orange jello in a mixing bowl and whisk until the gelatin has dissolved completely. Slowly pour in the chilled mandarin orange juice (from the can) while whisking.

  Place the bowl of orange gelatin inside the fridge for 1 hour.
  1 cup boiling water, 1 box (3 oz) orange jello

Make The Pretzel Crust

• Crush the pretzels and brown sugar in a food processor until the pretzels are very fine crumbs. Slowly pour in the melted butter while the food processor runs on low speed until the butter is evenly coating the crumbs.

  Firmly press the pretzel crust mixture into the bottom of a 9x13 baking pan. Place the crust in the freezer for 15 minutes.

  ^{* If you don't have a food processor there are two options. Use a food chopper to finely crush the pretzels and then add them into a mixing bowl along with the brown sugar and melted butter. Stir to combine well. You can also crush the pretzels by putting them inside a Ziploc bag and using a rolling pin or meat pounder to crush them into fine crumbs.}
  4 cups mini pretzels, 1/4 cup packed light brown sugar, 12 tablespoons butter

Make The Cream Cheese Layer

• While the crust is freezing, beat the cream cheese and powdered sugar together in a larger mixing bowl with an electric mixer until it's smooth and creamy. Stir in the Cool Whip until combined well.

  Evenly spread the cream cheese mixture over top the pretzel crust inside the pan. Make sure to tightly spread the cream cheese layer all the way to the edges of the pan to ensure that none of the orange jello layer leaks through.
  8 ounces cream cheese, 1 cup powdered sugar, 8 ounces Cool Whip

Finish Assembling The Pretzel Salad

• Place the mandarin oranges over the cream cheese layer. Very slowly and gently pour the orange jello (from the first step) on top.
• Cover the pan with a lid or plastic wrap and let it refrigerate for at least 6 hours, or overnight is even better, before slicing and serving.