Strawberry Pretzel Salad
2 cups finely crushed pretzels
½ cup sugar, divided
2/3 cup butter or margarine, melted
1½ pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP
2 cups boiling water
1 pkg. (8-serving size) Strawberry Jell-O
1½ cups cold water
1 qt. (4 cups) strawberries, sliced
1. Preheat oven to 350°F. Mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of 13x9-inch baking pan. Bake 10 min. Cool.
2. Beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently stir in whipped topping. Spread over crust. Refrigerate until ready to use.
3. Meanwhile, stir boiling water into dry gelatin mix in large bowl at least 2 min. 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. Cut into squares to serve. Store leftovers in refrigerator.