Ingredients
- 2 cups pretzels
- finely crushed
- 12 cup sugar
- divided
- 23 cup margarine
- melted
- 1.5 (250 g) packagesphiladelphia light brick cream cheese spread
- softened
- 2 tablespoons milk
- 1 cup Cool Whip
- light Thawed
- 2 cups boiling water
- 2 (10 g) packagesjello no sugar added strawberry jelly powder
- 1 12 cups cold water
- 4 cups fresh strawberries
- sliced
Instructions
- Heat oven to degrees F.
- Mix pretzels, 1/4 cup sugar, and margarine; press onto bottom of 13x9-inch pan.
- Bake 10 minutes.
- Cool.
- Beat cream cheese spread, remaining sugar and milk with mixer until well blended.
- Stir in Cool Whip with whisk; spread onto crust.
- Refrigerate until ready to use.
- Add boiling to jelly powders in large bowl; stir 2 minutes until completely dissolved.
- Stir in cold water.
- Refrigerate 1 1/2 hours or until thickened.
- Stir in strawberries, spoon over cream cheese layer.
- Refrigerate 3 hours or until firm.
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