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Strawberry-Pretzel Salad Dessert Squares
Strawberry-Pretzel Salad Dessert Squares

Strawberry-Pretzel Salad Dessert Squares

5 Hr(s) 10 Min(s)
25 Min(s) Prep
4 Hr(s) 45 Min(s) Cook
Healthy Living
Eat smart with fluffy Strawberry-Pretzel Salad Dessert Squares! A crushed pretzel crust keeps these Strawberry-Pretzel Salad Dessert Squares interesting.
What You Need
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24 servings
Original recipe yields 24 servings
1-1/2 cups finely crushed pretzels
1/2 cup sugar, divided
1/2 cup margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese (12 oz.), softened
2 Tbsp. fat-free milk
1 cup thawed COOL WHIP FREE Whipped Topping
2 cups boiling water
1 pkg. (0.6 oz.) JELL-O Strawberry Flavor Sugar Free Gelatin
1-1/2 cups cold water
4 cups fresh strawberries, sliced
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Let's Make It
1
Heat oven to 350°F.
2
Mix pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
3
Beat Neufchatel, remaining sugar and milk until blended. Stir in COOL WHIP; spread onto 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 Neufchatel layer. Refrigerate 3 hours or until firm.
Kitchen Tips
Tip 1
Star-Spangled Strawberry-Pretzel Squares
Substitute 1 cup fresh blueberries for 1 cup of the sliced strawberries.
Nutrition
Calories
110
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 3g
15%
Trans Fat 1g
Cholesterol 10mg
3%
Sodium 170mg
7%
Total Carbohydrates 10g
4%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 2g
4%
Vitamin A
10%
Vitamin C
15%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* 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.
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