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Dessert: Strawberry Pretzel Dessert - 18 -- e-w

Source of Recipe

Internet
Strawberry Pretzel Dessert
Plan ahead…..needs several hours to set up.
Serves: 18

2 c. crushed pretzels (8 oz.)
3/4 c. reduced-fat (Parkay Light) stick margarine, melted
3 T. + 1/2 c. sugar, ‘divided’
1 pkg. (8 oz.) reduced-fat cream cheese
Sugar substitute (Splenda) equivalent to 1/2 c. sugar
1 carton (8 oz.) reduced-fat frozen whipped topping, thawed
1 can (20 oz.) unsweetened crushed pineapple
2 pkgs. (.3 oz., each) sugar-free strawberry gelatin
2 pkgs. (10 oz., each) frozen sliced sweetened strawberries, thawed

In a bowl, combine pretzels, margarine and 3 T. sugar. Press onto the bottom of a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 400º for 18-20 minutes or until set. Cool on a wire rack. In a mixing small bowl, beat cream cheese, sugar substitute and remaining sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled.

Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan. Bring to a boil. Pour into a large bowl; stir in gelatin until dissolved.

Drain strawberries, reserving juice; set strawberries aside. Add water to strawberry juice if necessary to measure 1-1/2 cups; stir into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.

One serving equals: 230 calories…9 gm fat (4 gm saturated)…466 mg sodium…34 gm carbohydrate…1 gm fiber…3 gm protein ++++ Exchanges: 2 fat…1 starch…1 fruit +++WWP: 5