pretzel salad

Ingredients

Crust
2 cup salt-free pretzels, crushed coarsely
1/2 cup sugar
1/2 cup unsalted margarine, melted

Filling
8 ounce package fat free cream cheese, softened
1 cup sugar
1 medium container Cool Whip® lite dessert topping

Topping
1 large box dry strawberry gelatin (8 serving size)
2 cups boiling water
16-ounce bag unsweetened frozen strawberries (I actually like to use one and a half bags....)

Preparation
1. Preheat oven to 375º F.
2. To make the crust, combine pretzels, sugar and margarine in a bowl. Press into a 9” x 13” pan. Bake for 8 minutes. Set aside in a cool area.

3. In a mixing bowl, stir hot water into dry gelatin until dissolved completely. Add frozen strawberries and stir until berries are separated. Chill in refrigerator while making filling and crust is cooling.

4. To make filling, blend together cream cheese and Splenda® sweetener. Add Cool Whip® dessert topping. Spread over cooled pretzel crust.

5. Pour partially set gelatin and strawberries over cream cheese mixture.
6. Chill at least 2 hours before serving. Cut into 12 equal-size portions.