Orange Gelatin Pretzel Salad

from Joan
2 C crushed pretzels
3 tsp + 3/4 C sugar, divided
3/4 C butter, melted
2 pkg (3 oz each) orange Jello
2 C boiling water
2 cans (8 oz each) crushed pineapple, drained
1 can (11 oz) mandarin oranges, drained
1 8 oz pkg. cream cheese, softened
2 C whipped topping
 Combine pretzels and 3 tsp sugar, stir in butter.
Press into ungreased 13 x 9 " pan.  Bake 350 for 10 minutes.  Cool.
  In large bowl, dissolve Jello in boiling water.  Add fruit.  Chill
until partially set, about 30 min.
  Beat cream cheese and remaining sugar until smooth.
Fold in whipped topping.  Spread over crust.  Gently spoon Jello
mixture over cream cheese layer.  Cover and refrigerate for 2-4 hours or until firm.