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Strawberry Pretzel Salad

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“A slightly lighter version of a delicious classic!”
READY IN:
25mins
SERVES:
20
YIELD:
20 sqaure
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the pretzel and graham cracker crumbs, 1/4 cup of splenda and the margarine.
  2. Firmly press into the bottom of an 8x8 pan. Set aside.
  3. Beat the cream cheese, remaining splenda, and milk until smooth. Stir in the cool whip and spread over the crumb crust. Put in the freezer for 15 to 20 minutes, until set.
  4. Stir the boiling water into the jello mix until dissolved. Stir in the cold water. Refrigerate 30 minutes or until slightly thickened.
  5. Spoon over the cream cheese layer and refrigerate an hour or so, until completely set.

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