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| INGREDIENTS |
- 2 cups finely crushed pretzels
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3/4 cup butter, melted
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3 tablespoons sugar
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1 (12-ounce) container whipped topping
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1 (8-ounce) package cream cheese, at room temperature
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1 cup sugar
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1 (6-ounce) box strawberry Jell-O
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2 cups boiling water
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2 (10-ounce) packages frozen strawberries
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| INSTRUCTIONS |
Combine pretzels, butter, and 3 tablespoons sugar; pat into 13-x-9-inch pan and bake at 400º for eight to 10 minutes. Cool. Beat together cream cheese and 1 cup sugar; stir in whipped topping and spread mixture over cooled pretzels.
Mix Jell-O with 2 cups boiling water; add frozen strawberries and let sit for about 10 minutes. Carefully pour over cream cheese mixture. Refrigerate at least 2 hours before serving.
The cook says: “My husband is diabetic, so I use Splenda in place of sugar and also use sugar-free Jell-O and 1 (16-ounce) bag of strawberries that are frozen without sugar.”
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