Combine pretzel crumbs, 2 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
Beat cream cheese, peanut butter, remaining sugar and milk with mixer until blended. Stir in 1 cup 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 sliced strawberries; spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Spread salad with remaining COOL WHIP; top with halved strawberries. Sprinkle with nuts.
Prepare using PHILADELPHIA Neufchatel Cheese, fat-free milk, COOL WHIP LITE Whipped Topping and reduced-fat peanut butter spread.
Make it Easy
Substitute 1 pkg. (20 oz.) frozen whole strawberries, sliced, for the 4 cups sliced 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.
Microwave 2 Tbsp. strawberry jelly on HIGH 5 to 10 sec. or just until melted. Drizzle over desert before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.