Jello Pie

This is where sweet and salty come together. I have been SO craving this; almost like a pregnancy craving... doooon't even go there!

Crust Ingredients:

2 1/2 cups pretzels
3 T. brown sugar
1/2 t. pumpkin pie spice (it's a weird combo but trust me)
1 cube of butter, melted

Jello Ingredients:

2 cups boiling water
2 packages (4 oz) favorite flavored gelatin (I use raspberry)
1 can (11 oz) mandarin orange segments, drained, juice reserved
water

Cream Cheese Filling:

1 package (8 oz) cream cheese, softened
1 cup granulated sugar
1 container (8 oz) frozen whipped topping, thawed

Heat oven 350*;

Spray 13x9 (3 quart) glass dish with cooking spray;

Place pretzels in resealale food-storage plastic bag, give a rolling pin to the kidlets and let them smash away; they love it!

In medium bowl mix crushed pretzels, brown sugar and pumpkin spice; Stir in butter; Press mixture onto bottom of baking dish. Bake 9-11 minutes or until set. Cool on cooking rack;

Meanwhile, in large heatproof bowl, pour boiling water on gelatin, stir until gelatin is dissolved. Add enough cold water to reserved juice to equal 2 cups; stir into gelatin. Refrigerate until partially set, about 1 hour 45 minutes (I always set my timer).

In medium bowl beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Fold in whipped topping; spread mixture evenly over pretzel crust;

Finely chop mandarin orange segments; gently stir into partially set gelatin; Carefully pour over cream cheese layer. Refrigerate 8 hours or overnight. Cut into squares.