Mandarin Orange Pretzel Salad -- a new twist on an old favorite

If you love Strawberry Pretzel Salad, then I believe you will enjoy its first cousin, Mandarin Orange Pretzel Salad. The bottom and middle layers are exactly the same, but the final layer uses crushed pineapple, mandarin oranges and orange jello. I think it would be particularly good to serve in the fall when you have all of the pumpkin themes around, or maybe in the summertime when you're serving a fruit plate with some fresh banana bread. But, most especially, it would be good for Auburn tailgate parties, served on blue plates, of course. Steve has suggested that a few blueberries on top would also give a nice touch, but I'll let you decide about that. :)

MANDARIN ORANGE PRETZEL SALAD

First Layer:

Mix 1 1/2 cups of crushed pretzels, 3 tablespoons of sugar and 1 stick of softened butter together and spread into a 9" by 13" Pyrex dish. Bake in a 350-degree oven for 10 minutes.

Let this cool.

Second Layer:

Whip together 8 oz. softened cream cheese, 8 oz. Cool Whip, and 1 cup of confectioner's sugar.

Spread this on the cooled pretzel crust.

Third Layer:

Drain and save the juices from a 15 oz. can of mandarin oranges and a 15 oz. can of crushed pineapple. Add enough water to make 1 1/2 cups and bring this liquid to a boil. Stir in a 6 oz. package of orange jello until it is thoroughly dissolved. Let it cool and then add the drained fruit.

Let this sit on the counter for a little while until it begins to congeal and then spread it over the cream cheese layer. Refrigerate until serving. This will make about 15 servings.

Make it soon and have some friends over to enjoy it with you.