Yum! This is one of my favorite salads. Growing up, my grandma made this for every family get-together. I loved it then and still do! Because I was taking this to my in-laws, I made a diabetic-friendly version (my MIL is diabetic). I substituted low-fat / fat-free dairy products, used sugar-free Jell-O, a single package of cream cheese and a T less sugar in my pretzel layer. I also substituted half Splenda for regular sugar in my cream cheese layer. I used a large can of crushed (drained) pineapple AND 20 oz. of strawberries for my gelatin layer. Instead of adding 2 c. boiling water to my gelatin, I boiled a 1/2 c. of my reserved pineapple juice and then added enough reserved strawberry juice to equal 2 c. (I add water if necessary). Being that I've been eating and making this since I was a child, I do have a couple of tips to help ensure a great outcome. First and foremost, DO NOT overbake your crust! Set your oven no hotter than 350 degrees and bake for no more than 10 min. (until golden). Your crust might not seem set, but it will once it cools. Second, only slightly crush your pretzels (sm. chunks work best). Finally, there's no need for your gelatin to set up before adding the fruit (I've never had issues with my gelatin "seeping" into my cream cheese layer). Thanks for sharing, Tom! This IS the BEST EVER!!! :-)
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Yum! This is one of my favorite salads. Growing up, my grandma made this for every family...