Strawberry Pretzel Squares

Directions

1. 1
   Heat oven to 350 degrees F.
2. 2
   Mix pretzel crumbs, 1/4 cup sugar, and butter.
3. 3
   Press onto bottom of 13- x 9-inch pan.
4. 4
   Bake 10 minutes.
5. 5
   Cool.
6. 6
   Beat cream cheese, remaining sugar, and milk until blended.
7. 7
   Stir in Cool Whip; spread over crust.
8. 8
   Refrigerate.
9. 9
   Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.
10. 10
    Stir in cold water.
11. 11
    Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
12. 12
    Stir in strawberries; spoon over cream cheese layer.
13. 13
    Refrigerate 3 hours or until firm.Variation: Healthier Version: Trim 2 grams of fat per serving by preparing with Philadelphia Neufchatel Cheese, fat-free milk, and Cool Whip Lite Whipped Topping.Variation: Make It Easy: Substitute 1 package (20 ounces) frozen whole strawberries, sliced, for the fresh strawberries.
14. 14
    Stir into gelatin mix along with the cold water.
15. 15
    Refrigerate 10 to 15 minutes or until thickened; spoon over cream cheese layer.
16. 16
    Continue as directed.Nutrition Information per Serving (Philadelphia Cream Cheese, Cool Whip, Jell-0): 200 calories, 13g total fat, 8g saturated fat, 35mg cholesterol, 260mg sodium, 20g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein, 8%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 0%DV iron.
17. 17
    Exchange: 1 1/2 Carbohydrate, 2 1/2 Fat.Nutrition Information per Serving (Philadelphia Neufchatel, fat free milk, and Cool Whip Lite): 180 calories, 11g total fat, 7g saturated fat, 30mg cholesterol, 270mg sodium, 20g carbohydrate, less than 1g dietary fiber, 14g sugars, 3g protein, 8%DV vitamin A, 15%DV vitamin C, 2%DV calcium, 0%DV iron.
18. 18
    Exchange: 1 1/2 Carbohydrate, 2 Fat.