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2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter or margarine, melted
12 oz. (1.5 pkgs 8 oz) Philadelphia Cream Cheese, softened
2 tbsp milk
1 cup thawed Cool Whip
2 cups boiling water
1pkg (8-serving size) Jello Strawberry flavor
1.5 cups cold water
1 qt (4 cups) strawberries, sliced
PREHEAT over to 350 degrees F. Mix pretzels, 1/4 c. of the sugar and the butter. Press mixture onto bottom of 13 x 9 inch baking pan. Bake 10 min. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and milk until well blended. Gently fold in whipped topping. Spread over crust. Refrigerate until ready to use.
MEANWHILE, stir boiling water into gelatin in large bowl at least 2 min until completely dissolved. Stir in cold water. Refrigerate 1.5 hours or until thickened ( a spoon dragged through leaves a definite impression.) Stir in strawberries. Spoon over cream cheese. Refrigerate 3 hours or until firm. Cut into 20 squares to serve. Store leftovers in fridge.
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