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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup crushed mini pretzels |
3/4 cup sugar, divided |
1/4 cup butter or margarine, melted |
vegetable cooking spray |
1 (8-ounce) package 1/3-less-fat cream cheese, softened |
1 teaspoon vanilla extract |
1 (8-ounce) container fat-free frozen whipped topping, thawed |
1 (6-ounce) package strawberry-flavored gelatin |
2 cups boiling water |
2 (10-ounce) packages frozen strawberries in light syrup, thawed |
1 (16-ounce) container fat-free sour cream |
1/4 cup chopped pecans, toasted |
Directions:
1. Combine 1 cup crushed pretzels, 3 tablespoons sugar, and 1/4 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
2. Bake at 350° for 15 minutes; cool completely.
3. Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
4. Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
5. Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.
6. Note: Reduce sodium by substituting low-sodium pretzels for regular.
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