Strawberry Pretzel Squares

By KraftKitchensExpert

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. (8-serving size) JELL-O Strawberry Flavor Gelatin
• 1-1/2 cups cold water
• 1 qt. (4 cups) strawberries, sliced

Details

Servings 20
Adapted from kraftfoods.com

Preparation

Step 1

PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.

BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.

MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 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. Cut into squares to serve. Store leftovers in refrigerator.

*Kraft Kitchens Tips*

Healthy Living:
Trim 2 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat-free milk; and COOL WHIP LITE Whipped Topping.

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

Substitute:
Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Strawberry Gelatin and/or COOL WHIP Strawberry Whipped Topping.

Nutrition Information Per Serving:
200 calories, 13g total fat, 8g saturated fat, 35mg cholesterol, 260mg sodium, 20g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein, 8%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 0%DV iron