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Crust: 2 c. crushed pretzels 3/4 c. butter, melted 1 c. finely chopped nuts (pecans/almonds) 3 tsp. sugar Filling: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |