Lunch: Strawberry Pretzel Squares

A crushed pretzel crust is topped with layers of fluffy cream cheese and strawberry-laced strawberry gelatin in this chilled dessert classic.

Ingredients

2 c. finely crushed pretzels
1/2 c. sugar
1/3 c. butter or margarine
1 1/2 package Philadelphia® Cream Cheese
2 tbsp. milk
1 c. thawed Cool Whip® Whipped Topping
2 c. boiling water
1 package Jell-O® Strawberry Flavored Gelatin
1 1/2 c. cold water
1 qt. strawberries

Instructions

Heat oven to 350 degrees F.
Mix pretzel crumbs, 1/4 cup sugar, and butter. Press onto bottom of 13- x 9-inch pan. Bake 10 minutes. 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 minutes 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. Variation: Healthier Version: Trim 2 grams of fat per serving by preparing with Philadelphia® Neufchâtel Cheese, fat-free milk, and Cool Whip® Lite Whipped Topping. Variation: Make It Easy: Substitute 1 package (20 ounces) frozen whole strawberries, sliced, for the fresh strawberries. Stir into gelatin mix along with the cold water. Refrigerate 10 to 15 minutes or until thickened; spoon over cream cheese layer. Continue as directed. Nutrition Information per Serving (Philadelphia® Cream Cheese, Cool Whip®, Jell-0 ®): 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. Exchange: 1 1/2 Carbohydrate, 2 1/2 Fat. Nutrition Information per Serving (Philadelphia® Neufchâtel, fat free milk, and Cool Whip® Lite): 180 calories, 11g total fat, 7g saturated fat, 30mg cholesterol, 270mg 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. Exchange: 1 1/2 Carbohydrate, 2 Fat.

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