Strawberry Pretzel Squares

By deanarrca

Ingredients

• 2 cups finely crushed pretzels
• 1/2 cup sugar, divided
• 2/3 cup butter or margarine, melted
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 2 Tbsp. milk
• 1 cup thawed COOL WHIP Whipped Topping
• 2 cups boiling water
• 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
• 1-1/2 cups cold water
• 1 qt. (4 cups) strawberries, sliced

Details

Servings 20
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

MIX pretzel crumbs, 1/4 cup sugar and butter. 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 gelatin mix 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

HEALTHY LIVING
Trim 2 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

SUBSTITUTE
Prepare using 2 pkg. (3 oz. each) JELL-O Strawberry Gelatin.

MAKE IT EASY
Substitute 1 pkg. (20 oz.) frozen whole strawberries, sliced, for the fresh strawberries. Stir into gelatin mix along with the cold water. Refrigerate 10 to 15 min. or until thickened; spoon over cream cheese layer. Continue as directed.