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Strawberry Pretzel Squares

Prep Time:

25 min

Total Time:

4 hr 55 min

Makes:

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

1 L (4 cups) fresh strawberries, sliced

Make It!

HEAT oven to 350°F. Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

BEAT cream cheese, remaining sugar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.

ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Kraft Kitchens Tips

Make it Easy

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

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