2 c. crushed pretzels
3/4 c. melted butter
3 Tbsp. sugar
Preheat oven to 400. Spray 9 x 13 pan with non-stick spray.
Combine crushed pretzels, melted butter, and sugar in a pan.
Gently stir to combine; spread around pan evenly. Bake 10 minutes.
20 oz. can crushed pineapple, not drained
3 oz. box coconut cream pudding mix
8 oz. tub whipped topping
Pour entire can of crushed pineapple, with juice, into a medium
sized mixing bowl. Sprinkle coconut pudding mix on top and stir
until completely incorporated. Fold in whipped topping. Transfer
mixture to pan, spreading on top of baked pretzels, making sure
mixture reaches all of the edges. Set pan in refrigerator to keep
3 oz. box orange Jello
1 c. boiling water
3 11-oz. cans mandarin oranges, drained
Combine boiling water with Jello; stir until Jello is completely
dissolved. Let set 10-15 minutes until Jello cools slightly. Pour
on top of filling. Arrange mandarin orange slices so they cover
the entire surface of the salad. (They'll be set in with the Jello
once it cools.) Cover salad and refrigerate at least 3-4 hours,
until salad is completely cooled and set.
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