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2 c. crushed pretzels
3/4 c. butter, melted
1 c. finely chopped nuts (pecans/almonds)
3 tsp. sugar

1 (3 oz.) pkg. sugar-free lemon Jell-O
1 (3 oz.) pkg. sugar-free orange Jell-O
2 (8 oz.) cans crushed pineapple, drained (save juice)
1 (11 oz.) can mandarin oranges, drained (save juice)
1 c. shredded carrots or coconut (optional)
1 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar, divided
1 (16 oz.) container Lite Cool Whip

Crust: Combine pretzels, nuts and sugar; stir in butter. Press into
an ungreased 13 x 9 x 2-inch baking dish. Bake at 350 degrees for 10
minutes. Cool on wire rack.

Filling: Beat cream cheese and sugar together until smooth; fold in
Cool Whip. Spread over cooled crust. Chill.

Mix Jell-O in a large bowl; prepare using the quick set method. (Use
drained juices instead of cold water.) Chill for 30 minutes, or
until thick, but not set. Stir in drained pineapple and oranges.
Gently spread gelatin mixture over cream cheese layer. Cover and
refrigerate until firm. Cut into squares. Garnish with whipped
topping or mayonnaise. Yields 15 servings.

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