Prep Time
20 Mins
Cook Time
4 Hours 40 Mins
Yield
20 servings

How to Make It

Step 1

HEAT oven to 350°F.

Step 2

 

Step 3

MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

Step 4

 

Step 5

BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.

Step 6

 

Step 7

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.

Step 8

 

Step 9

STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Step 10

 

Step 11

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.

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