Strawberry Pretzel Squares |
| Name: |
Sonja Lloyd |
| Base: |
Army War College |
| Recipe: |
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 oz. (1-1/2 [ 8-oz.] pkg.) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) Strawberry Flavor Gelatin
1-1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
PREHEAT oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press firmly onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftover dessert in refrigerator. |
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