1 cup finely crushed pretzels*
4 tsp. sugar
1/3 cup unsalted butter or margarine, melted
1/4 cup cold water
1 envelope unflavored gelatine
1 8 ounce package light cream cheese (Neufchatel), softened
1 cup sugar
1 8 ounce container frozen light whipped topping, thawad
1 6 ounce package strawberry gelatine
1 1/2 cups boiling water
2 10 ounce packages frozen strawberries in light syrup, partially thawed and broken apart
Heat oven to 400 degrees F. Spray sides only of 9 inch springform or 13X9
inch pan with non-stick cooking spray. In a small bowl, combine crushed pretzels
and 4 tsp.sugar, mix well. Add margarine or butter, stir until well combined.
Press mixture into botom of sprayed pan. Bake at 400 degrees F for 8 to 10
minutes or until set. Cool.
Place cold water in small saucepan or 2-cup microwave-safe measuring cup.
Sprinkle unflavored gelatine over water, let stand three (3) minutes to soften.
Heat over low heat, or microwave on high for 30-40 seconds, until gelatine is
dissolved. Cool slightly.
In medium size bowl, beat cream cheese and 1 cup sugar with electric mixer
until well blended. Beat in gelatine mixture until blended. Place bowl in freezer
for 5 minutes.
Beat cream cheese mixture on high speed for 2 minutes. Fold in whipped topping.
Spread mixture evenly over crust. Refrigerate while preparing topping.
In a medium size bowl, combine strawberry gelatine and boiling water, stir until
gelatine is dissolved. Add frozen strawberries. Stir to separate strawberries and
thicken gelatine slightly. Pour evenly over cream cheese mixture.
Preparation Time: 40 Minutes
Chill time: At least 1 hour
Refrigerate at least 1 hour to set. Store in refrigerator.
Makes: 12 servings
Note: For 13X9 inch pan, bake crust at 400 degrees F for 5-8 minutes or just
DO NOT OVERBAKE
*Note: If desired, you may substitute 1 cup crushed graham crackers, or 1 cup crushed vanilla or chocolate wafers for making the crust in this recipe instead of pretzels.
Date: June 2 2002