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PREP 25 min. plus refrigerating** MAKES 20 servings.
HEAT oven to 350 degrees F. Mix 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 until blended. Stir in whipped topping; spread over crust. Refrigerate. 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 strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
- 2 cups finely crushed pretzels
1 cup thawed*Whipped Topping
1/2 cup sugar,divided
2 cups boiling water
2/3 cup butter or margarine,melted
1 pkg. (6 oz.) Strawberry Flavor Gelatin
1 1/2 pkg. (8 oz. each) cream cheese,softened
1 1/2 cups cold water
2 Tbsp. milk
1qt. (4 cups) fresh strawberries, sliced
HEAT oven to 350 degrees F. Mix 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 until blended. Stir in whipped topping; spread over crust. Refrigerate. 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 strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
