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Spring 2010

Recipes

Springtime strawberry desserts

Strawberry Pretzel Squares

Strawberry Pretzel Squares Strawberry Pretzel Squares
  • 2 cups finely crushed pretzels
  • ½ cup sugar, divided
  • ? cup butter or margarine, melted
  • 1½ pkg. (8 oz. each) Philadelphia Cream Cheese, softened
  • 2 Tbsp. milk
  • 1 cup thawed Cool Whip Whipped Topping
  • 2 cups boiling water
  • 1 pkg. (6 oz.) Jell-O Strawberry Flavor Gelatin
  • 1½ cups cold water
  • 1 qt. (4 cups) strawberries, sliced

Preheat oven to 350 degrees F.

Mix pretzel crumbs, ¼ cup sugar and butter. Press onto bottom of 9-by-13-inch pan. Bake 10 minutes. Cool.

Beat cream cheese, remaining sugar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.

Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Cool 'n' Easy Strawberry Pie

Cool n Easy Strawberry Pie Cool 'n' Easy Strawberry Pie
  • 2 cups fresh strawberries, divided
  • ? cup boiling water
  • 1 pkg. (3 oz.) Jell-O Strawberry Flavor Gelatin
  • ice cubes
  • ½ cup cold water
  • 1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed
  • 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.

Whisk in Cool Whip. Stir in chopped berries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.

Refrigerate 6 hours or until firm. Top with sliced berries.

Recipes provided by Kraft Foods.