Strawberry Pretzel Squares Recipe
Strawberry Pretzel Squares Recipe photo by KRAFT
TOTAL TIME: Prep: 20 min. Total: 5 hr.
MAKES: 20 servings

Ingredients

  • 2 cups finely crushed pretzels
  • 1/2 cup sugar, divided
  • 2/3 cup butter or margarine, melted
  • 1-1/2 package (8 ounces each) PHILADELPHIA® Cream Cheese, softened
  • 2 tablespoons milk
  • 1 cup thawed COOL WHIP® Whipped Topping
  • 2 cups boiling water
  • 1 package (6 ounces) JELL-O® Strawberry Flavor Gelatin
  • 1-1/2 cups cold water
  • 4 cups fresh strawberries, sliced

Nutritional Facts

1 serving equals 210 calories, 13 g fat (8 g saturated fat), 40 mg cholesterol, 250 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. HEAT oven to 350°F.
  2. MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  3. BEAT cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over crust. Refrigerate until ready to use.
  4. 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.
  5. REFRIGERATE3 hours or until firm. Yield: 20 servings.
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.
Originally published as Strawberry Pretzel Squares Provided by Philadelphia® Cream Cheese 2014

Nutritional Facts

1 serving equals 210 calories, 13 g fat (8 g saturated fat), 40 mg cholesterol, 250 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Strawberry Pretzel Squares

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MY REVIEW
Reviewed Apr. 20, 2014

"Pretzel crust - yummy! Cream cheese layer - great! Jello layer - not impressed at all. In fact, I felt the jello really ruined the dish. Will use the bottom two layers again and work on a better top layer for next time."

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