2

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 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 Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

Substitute

Prepare using 2 pkg. (3 oz. each) JELL-O Strawberry Gelatin.

Make it Easy

Substitute 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.