ALL STAR SUMMER!

STRAWBERRY PRETZEL DESSERT MINIS

A salty pretzel base contrasts with the cream cheese and gelatin layers. ALDENE BELCH FLINT, MI

PREP: 20 MIN. BAKE: 10 MIN. + CHILLING MAKES: 16 SERVINGS (32 MINIS)

2 cups crushed pretzels (about 8 oz.) 3/4 cup butter, melted 3 Tbsp. sugar FILLING 2 cups whipped topping 1 pkg. (8 oz.) cream cheese, softened 1 cup sugar TOPPING 2 pkg. (3 oz. each) strawberry gelatin 2 cups boiling water 2 pkg. (16 oz. each) frozen sweetened sliced strawberries, thawed Optional: Additional whipped topping and pretzels

1. In a bowl, combine pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack.

2. For filling, beat whipped topping, cream cheese and sugar in a bowl until smooth. Spread over pretzel crust. Refrigerate until chilled.

3. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with whipped topping and pretzels.

NOTE To make mini versions, spread pretzel mixture onto a baking sheet instead of a 13x9-in. dish. Bake until lightly browned, 12-15 minutes. Cool completely; break into small pieces. Carefully layer pretzel mixture, filling and topping into thirty-two 4-oz. glass jars. Chill until firm, at least 2 hours. If desired, serve with additional topping and pretzels. 1 PIECE 295 cal., 15g fat (10g sat. fat), 39mg chol., 305mg sod., 38g carb. (27g sugars, 1g fiber), 3g pro. 1 JAR 172 cal., 8g fat (5g sat. fat), 19mg chol., 151mg sod., 25g carb. (20g sugars, 1g fiber), 2g pro.