Strawberries add fresh flavour to this no-bake layered dessert. Big enough for a crowd, this fruit and JELL-O dessert is sure to be party pleaser.
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup non-hydrogenated margarine, melted
1-1/2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread (375 g total), softened
2 Tbsp. milk
1 cups thawed Cool Whip Light Whipped Topping
2 cups boiling water
2 pkg. (10 g each) Jell-O No Sugar Added Strawberry Jelly Powder
1-1/2 cups cold water
4 cups fresh strawberries, sliced
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How do I make it ?
Heat oven to 350ºF.
Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
Beat cream cheese spread, remaining sugar and milk with mixer until well blended. Stir in Cool Whip with whisk; spread onto crust. Refrigerate until ready to use.
Add boiling water to jelly powders 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.
Kraft Kitchen Tips!
Substitute 1 pkg. (600 g) frozen whole strawberries, sliced, for the fresh strawberries. Stir into jelly powders along with the cold water. Refrigerate 10 to 15 min. or until thickened; spoon over cream cheese layer. Continue as directed.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3.5 g
Cholesterol 15 mg
Sodium 380 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 8 g
Protein 3 g
Makes 20 servings, 1 square (116 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.