Strawberry Pretzel Squares

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This classic summer dessert features a crunchy pretzel crust, a creamy center and a fresh strawberry and JELL-O Strawberry Flavor Gelatin topping.

time

prep:

20 min

total:

5 hr

servings

total:

20 servings

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What You Need

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

Tbsp. milk

cup thawed COOL WHIP Whipped Topping

cups boiling water

pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin

1-1/2

cups cold water

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 with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.

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 in berries; 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 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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birdypartridge

posted:8/28/2011

This is family favorite that my mother has been making for years!

sharldrew13

posted:8/23/2011

This got mixed reviews in my house. The kids & I really enjoyed the cream cheese and pretzel layers while my husband did not care for the pretzel layer at all. This is a pretty straight forward recipe but make you that you make it a day ahead of time as it is a multi step recipe & it can take longer for the jello to become firm then stated. I used margarine for the crust (instead of butter). Also for the cream cheese mixture I used 8oz 1/3 less fat and 4oz fat free cream cheese. You could not tell the cream cheese mixture was a low fat version. I found the jello layer a bit overly sweet & it over powered this dessert. If I made this again I would increase the cream cheese mixture & decrease the amount of jello.

RuthWard01

posted:8/17/2011

Everone loved it, especially after I told them how easy it was to make.

crayolawhite6

posted:8/16/2011

MADE THIS ONE AND LOVED IT BUT THE PRETZELS SHOULD BE WITHOUT SALT.

KraftyLady04

posted:8/16/2011

This recipe is fast and easy!The crust tends to get a bit soggy after a couple of days- but it get eaten quickly at a family gathering! Delicious!

beefrail

posted:8/16/2011

Can you make this with blueberries? I am allergic to strawberries and the recipe looks like a good one!

susanclausen

posted:7/23/2011

was a hit!

herkimersmom

posted:7/7/2011

great combination of flavors!

a cook

posted:7/5/2011

Just love this recipe - but my jello just would not set up! Next time I make it I will only use 2 cups of boiling water and not the 1 1/2 cups of cold water. Does anyone have any idea what could have gone wrong? I even refrigerated the jello for approx. 2 hours before adding fresh strawberries and still after 6 hours did not set up. Still tasted good though!

a cook

posted:5/16/2011

Love this recipe, but I made it with orange jello and mandarine oranges. It's delicious, and fun to ask everyone what the crust is made of..no one ever guesses pretzels!!