Preheat oven to 350. Mix pretzels, 1/4 C of the sugar and the butter. Press firmly onto bottom of 9x13 baking pan. Bake 10 minutes and cool.
Beat cream cheese, remaining sugar and milk until well blended. Gently stir in cool whip. Spread over crust and refrigerate until ready to use.
Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until 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. Cut into squares to serve.
Originally Submitted
1/1/2008
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