Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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Recipe Summary test

prep:
20 mins
cook:
4 hrs 40 mins
total:
4 hrs 60 mins
Yield:
20 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • HEAT oven to 350°F.

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  • 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.

Nutrition Facts

210 calories; fat 13g; saturated fat 8g; cholesterol 40mg; sodium 240mg; carbohydrates 21g; fiber 1g; sugars 15g; protein 3g; calcium 2%.
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