Strawberry Pretzel Salad in jars

By srumbel

Ingredients

• 2 cups finely crushed pretzels
• 1/2 cup sugar, divided
• 2/3 cup butter, melted
• 12 ounces cream cheese, softened (regular, not reduced fat)
• 2 Tablespoons milk
• 1 cup thawed Cool Whipped Topping
• 2 cups boiling water
• 1 package (6 oz.) JELL-O Strawberry Flavor Gelatin
• 1 1/2 cups cold water
• 4 cups fresh strawberries, sliced

Details

Preparation time 20mins
Cooking time 300mins

Preparation

Step 1

Directions
For the directions and to print this wonderful recipe, please head to Kraft. While you are there, be sure to read the rave reviews!

Tips for individual servings in 8 ounce wide mouth mason jars
To make individual desserts in mason jars, simply fill the jars with the pretzel crust filling. Place the jars on a cookie sheet, bake on middle rack of oven pre-heated at 350 degrees f. for 10 mins. Remove, allow to cool completely, then layer. Refrigerate for 3 hours before serving.

For a pretty presentation, add a dollop of whipped cream and a fresh strawberry on top right before serving.

Heat oven to 350°F.
Combine 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 with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
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. Stir in berries; spoon over cream cheese layer.
Refrigerate 3 hours or until firm.


Servings

20 servings