- 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
- calories 210
- fat 13 g
- satfat 8 g
- cholesterol 40 mg
- sodium 240 mg
- carbohydrate 21 g
- fiber 1 g
- sugars 15 g
- protein 3 g
- calcium 2 %
- iron 0 %
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.