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Strawberry JELL-O Pretzel Dessert {gluten-free}

In my opinion, there’s no better way to celebrate an American holiday than with a red, white and blue dessert.

Because who doesn’t love dessert?

With a few tweaks, Kraft’s Strawberry Pretzel Squares make the perfect gluten-free treat for a warm summer day. It’s filled with delicious fresh fruit and feeds a crowd.

Ingredients

  • 2 cups finely crushed gluten-free pretzels (I used Glutino)
  • 1/2 cup sugar, divided
  • 2/3 cup butter or margarine, melted
  • 1 1/2 package of cream cheese (8 ounces)
  • 2 tablespoons of milk
  • 1 cup thawed Cool Whip
  • 1 cups boiling water
  • 1 package of JELL-O Strawberry Flavor Gelatin
  • 1 1/2 cups cold water
  • 4 cups fresh strawberries
  • 1/2 cup fresh blueberries

I like this recipe, because you can make it lighter by substituting in sugar free JELL-O, fat free cream cheese and low fat Cool Whip. 

Steps

1.  Heat oven to 350 degrees.

2.  Mix pretzel crumbs, 1/4 cup sugar and butter. Press mixture into the bottom of a 13×9-inch pan. Bake for 10 minutes. Let cool.

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3.  Beat cream cheese, remaining sugar and milk with mixer until well blended. Stir in Cool Whip and spread over crust. Refrigerate until ready for use.

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4.  Add boiling water to gelatin mix in large bowl and stir for 2 minutes. Stir in cold water. Refrigerate 1 1/2 hours or until thickened.

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5.  Stir strawberries in with the JELL-O and pour over cream cheese layer.

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6.  Sprinkle blueberries on top.

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7.  Refrigerate for three hours or until firm.

8.  Serve and enjoy.

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