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Strawberry Pretzel Salad
1-1/2 cups finely crushed pretzels
1/2 cup sugar, divided
1/2 cup margarine, melted
1-1/2 8 oz-pkgs cream cheese, softened
2 tbs fat-free milk
1 cup thawed, whipped topping
2 cups boiling water
0.6-oz pkg strawberry gelatin, sugar free
1-1/2 cups cold water
4 cups fresh strawberries, sliced
Heat oven to 350°.
Mix pretzel crumbs, 1/4 cup sugar and margarine. Press onto bottom of 13×9-inch pan. Bake 10 min. Cool.
Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping. Spread onto 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 berries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Serves 24
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