Strawberry Pretzel Squares

A crunchy pretzel crust, a creamy center, a tangy strawberry layer—whatever you're in the mood for, here it is.

Yield: 20 servings
Recipe from Kraft Philadelphia

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 13g
  • Saturated fat: 8g
  • Cholesterol: 40mg
  • Sodium: 240mg
  • Carbohydrate: 21g
  • Fiber: 1g
  • Sugars: 15g
  • Protein: 3g
  • Calcium: 2%
  • Iron: 0%

Ingredients

  • 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

Preparation

  1. HEAT oven to 350°F.
  2.  
  3. MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  4.  
  5. BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
  6.  
  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.
  8.  
  9. STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
  10.  
  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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