Strawberry Pretzel Squares

Serving Size: 20
Prep Time:
Total Time:


  • 2 cup finely crushed pretzels
  • 1.5 cup cold water
  • 6 Ounce JELL-O strawberry flavor gelatin
  • 2 cup boiling water
  • 1 cup thawed COOL WHIP Whipped Topping
  • 2 Tbsp milk
  • 12 Ounce PHILADELPHIA Cream Cheese, softened
  • 0.67 cup butter or margarine, melted
  • 0.5 cup sugar, divided
  • 4 cup fresh strawberries, sliced


  1. HEAT oven to 350°F.
  2. MIX pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
  3. BEAT cream cheese, remaining sugar and milk until blended. Stir in COOL WHIP; spread over crust. Refrigerate.
  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.
  5. STIR berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.


Kraft Kitchens tips:

Prepare using PHILADELPHIA Neufchatel Cheese, fat-free milk and COOL WHIP LITE Whipped Topping.

Prepare using 2 pkg. (3 oz. each) JELL-O Strawberry Gelatin.

Substitute 1 pkg. (20 oz.) frozen whole strawberries, sliced, for the fresh strawberries. Stir into gelatin mix along with the cold water. Refrigerate 10 to 15 min. or until thickened; spoon over cream cheese layer. Continue as directed.