Strawberry Crunch Jello Salad

By MaryEllen

All the things you crave in one - creamy, crunchy, salty & sweet!
Experiment with different jellos and fruits. Raspberry jello with mixed berries is good too!

Ingredients

• Rold Gold Pretzel Sticks, 2 c. pretzels (broken in small pieces)
• Smart Balance, Buttery Spread, 3/4 c.
• Splenda No Calorie Sweetener, 3 tsp
• Cream Cheese, Fat Free, 8 oz
• Splenda No Calorie Sweetener, 3/4 cup
• Cool Whip Free, 8 oz tub
• 2 cups boiling water
• Jello Brand Sugar Free Strawberry Gelatin, .6 oz box
• Strawberries, frozen, unsweetened, 1 package (16 oz)
• Directions
• Nutritional Info
• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 160.1
• Total Fat: 9.3 g
• Cholesterol: 1.5 mg
• Sodium: 289.7 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 0.9 g
• Protein: 3.7 g

Details

Adapted from recipes.sparkpeople.com

Preparation

Step 1

Mix pretzels, melted butter & 3 tsp splenda and flatten into long glass baking dish. Bake 12 minutes at 400 degrees. Let cool.

Beat cream cheese & 3/4 cup splenda; mix in container cool whip. Spread evenly over cooled pretzel layer.

Mix boiling waters and jello until dissolved. Add frozen strawberries until separated. Put in fridge and allow to partially set. Pour over cream cheese layer.

Chill for several hours to overnight.

Cut into 12 serving squares


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1 reviewer suggested only 1/4 cup Splenda in the cream cheese blend.