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Strawberry Pretzel Squares

average rating

rate/review

prep time

25 min

total time

4 hr 55 min

makes

20 servings, 1 square (116 g) each

photo by:

kraft

recipe by: kraft

What You Need

2 cups finely crushed pretzels

1/2 cup sugar, divided

2/3 cup non-hydrogenated margarine, melted

1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

2 Tbsp. milk

1 cup thawed Cool Whip Whipped Topping

2 cups boiling water

2 pkg. (85 g each) Jell-O Strawberry Jelly Powder

1-1/2 cups cold water

4 cups fresh strawberries, sliced

Make It

HEAT oven to 350°F.

MIX pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min.; cool.

BEAT cream cheese, remaining sugar and milk in medium bowl with mixer until well blended. Stir in Cool Whip; spread over crust. Refrigerate until ready to use.

ADD boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

kraft kitchens tips

Variation

Substitute 1 pkg. (600 g) frozen whole strawberries for the fresh strawberries; stir into dissolved jelly along with the cold water. Refrigerate 10 to 15 min. or until thickened; spoon over cream cheese layer. Continue as directed.

Variation

Prepare using Philadelphia Light Brick Cream Cheese Spread, Cool Whip Light Whipped Topping and Jell-O No Sugar Added Strawberry Jelly Powder.

Size-Wise

Dessert can be part of a healthful diet but remember to keep tabs on portions.