A crunchy pretzel crust, a creamy center, a tangy strawberry layer—whatever you're in the mood for, here it is.
2 cups finely crushed pretzels
1/2 cup sugar, divided
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tablespoons 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
How to Make It
HEAT 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.
STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
kraft kitchens tipsVARIATION Prepare using 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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.