All Recipes

Patriotic Strawberry Pretzel Salad

Prep

15-30 mins

Total

5 HRS

Servings

20 servings

Ingredients

2 cups

finely crushed pretzels

1/4 cup

plus 2 Tbsp. sugar, divided

2/3 cup

butter, melted

1-1/2 tubs

(8 oz. each) PHILADELPHIA Blueberry Cream Cheese Spread (12 oz.)

2 cups

thawed COOL WHIP Whipped Topping, divided

2 cups

boiling water

1 pkg

(6 oz.) JELL-O Strawberry Flavor Gelatin

1-1/2 cups

cold water

3 cups

fresh strawberries, sliced

1-1/2 cups

blueberries, divided

2 cups

halved fresh strawberries

Instructions

Step 1

Heat oven to 350°F.

Step 2

Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.

Step 3

Beat cream cheese spread and remaining sugar with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.

Step 4

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in sliced strawberries and 1 cup blueberries; spoon over cream cheese layer.

Step 5

Refrigerate 3 hours or until firm.

Step 6

Spread salad with remaining COOL WHIP. Arrange remaining blueberries and halved strawberries to resemble American flag.

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