Strawberry pretzel dessert

Jenny Novacat

SUGAR FREE STRAWBERRY PRETZEL DESSERT

subheading: Crust:

2 cups crushed pretzels (this can be done by hand or with a food processor)

2 T. sugar substitute (I used Splenda)

¾ cup melted butter

Mix and pat into a 9 x 13" pan. Bake at 350 for 10 minutes. Cool.

subheading: Middle Layer:

8 ounces cream cheese, softened (I used low-fat)

¾ cup sugar substitute (I used Splenda)

1- 8 ounce container of frozen whipped topping, thawed

Beat cream cheese and sugar substitute until smooth. Fold in whipped topping. Pour over cooled crust and refrigerate for about 30 minutes.

subheading: Top Layer:

2- 0.30 oz. pkgs. strawberry sugar- free gelatin

2 cups boiling water

2 cups cold water

2 to 3 cups sliced fresh strawberries

Pour the boiling water over the gelatin in a mixing bowl. Add the cold water. Refrigerate this mixture until it thickens and resembles egg whites. Add the fresh strawberries and stir. Pour on top of the cream cheese layer. Refrigerate.

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