Step 1

Preheat your oven to 400 degrees F.

Step 2

Then, spray a 9x13 pan with non-stick cooking spray, set aside.

Step 3

Start by putting your pretzels in a ziplocked bag, using a rolling pin crush them into small pieces. You want them in small pieces but not so small that it is a sand like mixture, you want some whole pieces left.

Step 4

Then, combine the crushed pretzels, sugar and butter in a medium sauce pan over medium heat. Gently stir everything to combine and melt the butter completely.

Step 5

Next, spread the pretzel mixture out evenly on the bottom of the prepared pan.

Step 6

Proceed to bake the pretzel crust for 10 minutes. Let it cool completely while you prepare the rest of the ingredients.

Step 7

In a medium size bowl, pour in the entire can of crushed pineapple (with juice!).

Step 8

Then, sprinkle the dry coconut pudding mix on top of that and then stir until completely incorporated.

Step 9

After that, fold in the whipped topping and stir until well combined.

Step 10

Proceed to spread the mixture over the pretzel crust in the 9x13 pan, making sure that the mixture reaches all of the edges. Set the pan in the fridge to keep it cool while you make the Jello.

Step 11

In a large bowl, combine 1 cup of boiling water with the box of orange Jello mix. Stir it until the Jello is completely dissolved. Then, let it sit for 10-15minutes until the Jello cools off slightly.

Step 12

Next, pour the Jello mixture on top of the pineapple-whipped topping making sure to cover it completely.

Step 13

Then, arrange the mandarin orange slices so that they cover the entire surface of the salad. These will settle into the Jello once it cools completely.

Step 14

Lastly, cover the salad and refrigerate it for at least 3-4 hours, until the salad is completely cooled and set. Cut it into squares to serve. Enjoy!