Orange Pretzel Torte

I made this dessert over the Memorial Day weekend up at the cabin.  I wasn't sure how it would taste but we really enjoyed it.  This torte makes light, cool, and refreshing additional to any meal.  This would also be very good to take to a potluck.

2          cups crushed pretzels

3          teaspoons plus ¾ cup sugar; divided

¾        cup butter; melted

2          3 ounce each orange gelatin

2          cups boiling water

2          8 ounce cans crushed pineapple; drained

1          11 ounce can mandarin oranges; drained

1          8 ounce package cream cheese; softened

2          cups frozen whipped topping; thawed

            Additional whipped topping for serving

1.  In a small bowl, combine pretzels and 3 teaspoons sugar; stir in butter.  Press into an ungreased 13x9-inch baking dish.  Bake at 350˚ for 10 minutes.  Cool on a wire rack.

2.  In a large bowl, dissolved gelatin in boiling water.  Add pineapple and oranges.  Chill until partially set, about 30 minutes.

3.  In a small mixing bowl, beat cream cheese and remaining sugar until smooth.  Fold in whipped topping.  Spread over crust.  Gently spoon the gelatin mixture over the cream cheese layer.  Cover and refrigerate for 2-4 hours or until firm. 

4.  Cut into squares.  Garnish with additional whipped topping.