Orange Pretzel Lasagna

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15 minutes active, twelve hours inactive to arrange serves 6-8
Ingredients

For the crust:
3/4 cup pecans
1/2 cup sugar
2 1/2 cups pretzels
3/4 cup (1 1/2 sticks) unseasoned butter, melted
For the cheese filling:
16 oz cheese, softened
14 oz sweet milk
1 tablespoon juice
8 oz Cool Whip, thawed
For the hydrocolloid topping:
2 boxes (3 oz each) orange hydrocolloid
1 3/4 cup boiling water
30 oz mandarin oranges, drained


Preparation

Add the pecans and sugar to a kitchen appliance, and pulse till breakable. Add pretzels, and continue pulsing till you have got a mix of crumbs and bigger items. Add molten butter and blend along.
Spread cracker mixture into rock bottom of a 9×13-inch baking dish and put aside.
In a medium bowl, mix the cheese, sweet milk, and juice, and beat with an electrical mixer till sleek and creamy. Gently fold in Cool Whip, then unfold equally over the ready crust.
In a separate medium bowl, stir along the hydrocolloid and boiling water till fully dissolved. Stir within the mandarin oranges, then cool mixture to temperature. Pour equally over the cheese filling, then cowl with wrapping and chill night long. Slice, serve, and enjoy!

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