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1
Heat oven to 350 degrees F.
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2
Mix pretzel crumbs, 1/4 cup sugar, and butter.
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3
Press onto bottom of 13- x 9-inch pan.
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4
Bake 10 minutes.
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5
Cool.
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6
Beat cream cheese, remaining sugar, and milk until blended.
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7
Stir in Cool Whip; spread over crust.
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8
Refrigerate.
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9
Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved.
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10
Stir in cold water.
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11
Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
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12
Stir in strawberries; spoon over cream cheese layer.
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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.
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14
Stir into gelatin mix along with the cold water.
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15
Refrigerate 10 to 15 minutes or until thickened; spoon over cream cheese layer.
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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.
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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.
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18
Exchange: 1 1/2 Carbohydrate, 2 Fat.
