This recipe is modified from the Jello/Kraft recipe site:
Instead of pretzels I use All Bran or Fiber One. Splenda instead of sugar. Smart Balance for the butter/margarine. Neufchatel cheese or low fat cream cheese. Lite Cool Whip. It makes a large amount. Delicious! So here is the original recipe:
2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup melted butter or margarine
12 oz. (1-1/2 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
2 pt. strawberries, sliced
MIX crushed pretzels, 1/4 cup of the sugar and butter. Press firmly onto bottom of 13x9-inch baking pan. Bake at 350°F for 10 minutes. Cool.
BEAT cream cheese, remaining 1/4 cup sugar and milk until smooth. Gently stir in whipped topping. Spread over crust. Refrigerate.
MEANWHILE, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries. Spoon over cheese layer.
REFRIGERATE 3 hours or until firm. Cut into 20 squares.
KRAFT KITCHENS TIPS
Trim 2 grams fat per serving by using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, fat free milk and COOL WHIP LITE Whipped Topping.
Substitute 2 pkg. (4-serving size each) JELL-O Brand Strawberry Gelatin for 1 pkg. (8-serving size) strawberry gelatin.