Strawberry-Pretzel Squares (Lightened Up)

Back in the 1990's, everyone was making Strawberry-Pretzel Pie.  And lately it's been making a comeback.  My version is a much lighter, with less sugar and fat, yet all the taste.  I've been making it this way for years, and when I take this to parties and B-B-Qs, everyone really likes how light and delicious it is.  This recipe makes a 9 X 13 pan.
You will need:
1 1/2 cups finely crushed pretzels
1/2 cup splenda
1/2 cup butter, (or margarine)
1 1/2 (8 oz pkg each), Neufchatel Cheese
2 Tabs. skim milk
1 cup thawed light Cool Whip
2 cups boiling water  / 1 1/2 cups cold water  /  1 pkg Sugar Free Strawberry Jello
4 cups sliced strawberries

Preheat the oven to 350 degrees

Into a 9 X 13 pan, combine the crushed pretzels, 1/4 cup splenda, and butter, (melted).

 Press into the bottom of the pan and bake for 10 minutes

Remove from oven, let cool on wire rack.

In a medium bowl, beat together Neufachatel cheese, 1/4 cup splenda, and milk until well blended.

Stir in the thawed Cool Whip.

Spread over the cool pretzel crust.

Smooth out.  Refrigerate until Jello is set up.

In medium bowl add boiling water to Jello and stir until dissolved.












Add the cold water to Jello.  Refrigerate for 1 1/2 hour until thickened.

Once the Jello is thickened, stir in the sliced strawberries.                                

Spoon the strawberry/jello mixture over the top of the Neufchatel layer.  Refrigerate for 3 hours, or until firm.

Slice and serve.

This has a wonderful light creamy flavor, and the pretzel crust is a delicious alternative to a graham cracker crust.

It will remind you of a cheesecake, without all the guilt of cheesecake calories, fat, and sugar.

Give this lightened up version a try.  You'll enjoy it, and so will your family and guest.  It's always been a hit at my parties and B-B-Qs.

Enjoy !