Pineapple Orange Pretzel Dessert

2 1/2 cups crushed pretzels

¾ cup butter, melted

1 cup plus 3 tablespoons sugar, divided

1 (8-ounce) package cream cheese, softened

1 (8-ounce) container frozen whipped topping, thawed

1 (20-ounce) can crushed pineapple, with juice reserved

1 (4-serving-size) package instant vanilla pudding mix

1 (11-ounce) can mandarin oranges, drained

Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

In a medium bowl, combine pretzels, butter, and 3 tablespoons sugar. Press mixture into baking dish. Bake 10 minutes; let cool.

In a large bowl with an electric mixer, beat cream cheese and remaining 1 cup sugar until smooth. Fold in whipped topping. Spread mixture evenly over pretzel crust.

In a medium bowl, combine pineapple with juice and pudding mix until thoroughly combined. Gently stir in oranges. Spread over cream cheese layer.

Cover and chill at least 4 hours, or until firm. Cut into squares and serve.