Strawberry pretzle
Nb persons: 0
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| What You Need2 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 4 cups fresh strawberries, sliced Make ItHEAT 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 berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Kraft Kitchens TipsVariation Prepare as directed with PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.SubstitutePrepare using 2 pkg. (3 oz. each) JELL-O Strawberry Gelatin.Make it EasySubstitute 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
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