Dessert

Strawberry Pretzel Squares

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prep time

25 min

total time

4 hr 55 min

makes

20 servings, 1 square (116 g) each

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photo by:

kraft

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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.

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rating

I had to modify this as my cousin has a strawberry allergy but has a passion for cherries. I substituted part of a recipe for cherry cola salad for the topping, which uses pie filling, water, cherry Jell-o, and cola. For the crust I increased the butter for structural reasons and eliminated the sugar and the baking step, because I felt there would be plenty of sugar in the other two layers. It was a hit! Other than the crust modification I would not hesitate to follow this to the letter. The salt in the pretzel bottom compliments the sweetness in the other two layers beautifully. Another "WIN" for Kraft!
posted by lyndajane | on 3/31/2013

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it's one of the staples in my kitchen - when we want something that's fresh and rich in taste and easy to make, this one is the one. I just add the strawberries and the jell-o at different times, because I like it more when the jell-o is completely transparent and smooth. it's nice jewel-like, too, with the strawberries mixed in the jell-o, but you might want to try it with them separate, too.
posted by whatever131 | on 1/19/2013

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I've made this several times now and it's always a huge hit! Tried it with lime jello and CANNED (not fresh or it won't set) pineapple, it was fantastic!!
posted by KristinMaris | on 12/4/2011

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It was great and and everyone loved it!As a matter of fact it becomes the favorite especially during the strawberry and raspberry season. I used both fresh berries.
posted by thie | on 8/16/2011

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I'm confused... do you let the jello completely set before your add the strawberries? And do you just add graham cracker crumbs and butter for the alternate crust?
posted by a cook | on 6/1/2011

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Looks great when made, not to sweet.
posted by a cook | on 3/19/2010

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A great summer dessert! Next time will try it with the suggested Oreo crumb base instead of pretzels.
posted by TeriB | on 12/16/2009

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Very good, looks very pretty when finished. Took other readers advice and used a box of crushed up Oreo cookies for the base - chocolate and strawberries go well together.
posted by shannonnt | on 10/3/2009

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It was a big hit at my house over the Victoria Day Weekend.
posted by a cook | on 5/20/2009

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Very good & you can save a few more calories(I don't know how many)by using low fat cream cheese & low calory Cool Whip. Don't tell anyone & they'll never know the difference!!
posted by a cook | on 4/23/2009