Orange Gelatin Pretzel Salad

2 cups crushed pretzels

3 teaspoons plus 3/4 cup sugar, divided

3/4 cup butter, melted

2 packages (3 ounces each) orange gelatin

2 cups boiling water

2 cans (8 ounces each) crushed pineapple, drained

1 can (11 ounces) mandarin oranges, drained

1 package (8 ounces) cream cheese, softened

2 cups whipped topping

Additional whipped topping, optional

In a small bowl, combine pretzels and 3 teaspoons sugar; stir in butter. Press into an ungreased 13x9 baking dish. Bake at 350 degrees for 10 minutes. Cool on a wire rack. In a large bowl, dissolve gelatin in boiling water. Add pineapple and oranges. Chill until partially set, about 30 minutes. In a small bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust. Gently spoon gelatin mixture over cream cheese layer. Cover and refrigerate for 2-4 hours or until firm. Cut into squares. Garnish with additional whipped topping if desired.