2 cups pretzels, finely crushed
1/3 cup sugar
2/3 cup fat-free margarine, melted
12 ounces fat-free cream cheese, softened
1/2 cup sugar
2 tablespoons 2% (low fat) milk
1 cup thawed whipped topping
2 cups boiling water
1 large package strawberry-flavored gelatin mix (6 ounce)
1 1/2 cups cold water
2 pints fresh strawberries, sliced or 16 ounces frozen/thawed
Preheat oven to 350 degrees. Mix crushed pretzels, 1/3 cup sugar and margarine. Press firmly into bottom of 9 x 13-inch baking pan. Bake for 10 minutes. Cool.
Beat cream cheese, 1/4 cup sugar and milk until smooth. Stir in whipped topping. Spread over crust and refrigerate.
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries. Spoon over cream cheese layer. Refrigerate for 3 hours or until firm. Cut into squares.
Yield: 15 to 18 servings
Fat Calories: 9