Makeover Strawberry Pretzel Dessert Food

MAKEOVER STRAWBERRY PRETZEL DESSERT

Steps:

• In a large bowl, combine the pretzels, butter and 3 tablespoons sugar. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 18-20 minutes or until set. Cool on a wire rack. , In a large bowl, beat the cream cheese, sugar substitute and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled., Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan. Bring to a boil. Pour into a large bowl; stir in gelatin until dissolved., Drain strawberries, reserving juice; set strawberries aside. Add water to strawberry juice if necessary to measure 1-1/2 cups; stir into gelatin mixture. Refrigerate until partially set. , Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.

STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

MAKEOVER STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
• Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
• Bake at 400 degrees for 18 to 20 minutes or until set.
• Cool on a wire rack.
• In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
• Fold in whipped topping.
• Spread over cooled crust.
• Refrigerate until chilled.
• Drain pineapple, reserving juice; set pineapple aside.
• Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
• Bring to a boil.
• Pour into a large bowl, stir in gelatin until dissolved.
• Drain strawberries, reserving juice; set strawberries aside.
• Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
• Refrigerate until partially set.
• Stir in reserved pineapple and strawberries.
• Carefully spoon over filling.
• Cover and refrigerate for 3-4 hours or until firm.
• This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.

STRAWBERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F.
• Mix crushed pretzels, butter, and 1/2 C sugar. Pat into 9"x13" baking dish. Bake at 350 degrees for 8 minutes. Beat cream cheese, 1 C sugar, and Cool Whip together and spread on top of pretzel crust. Dissolve jello in 2 C boiling water. Add strawberries; chill until slightly set. Pour the jello mixture over the cream cheese mixture. Chill until hard.

STRAWBERRY PRETZEL DESSERT SQUARES

Steps:

• Heat oven to 350°F.
• Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
• Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in COOL WHIP; spread over 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.