Makeover Strawberry Pretzel Dessert - cooking recipe

Ingredients

2 cups crushed pretzels (8 ounces)
3/4 cup reduced fat margarine, melted
7 tablespoons sugar, divided
8 ounces low-fat cream cheese
sugar substitute, equivalent to 1/2 cup sugar
8 ounces frozen light whipped dessert topping, thawed
20 ounces unsweetened crushed canned pineapple
2 (3 ounce) boxes sugar-free strawberry gelatin
2 (10 ounce) packages frozen sliced sweetened strawberries, thawed

Preparation

In a bowl, combine the pretzels, margarine and 3 Tablespoons sugar.
Press onto the bottom of a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray.
Bake at 400 degrees for 18 to 20 minutes or until set.
Cool on a wire rack.
In a small mixing bowl, beat cream cheese, sugar substitute and remaining sugar until smooth.
Fold in whipped topping.
Spread over cooled crust.
Refrigerate until chilled.
Drain pineapple, reserving juice; set pineapple aside.
Add water to pineapple juice if necessary to measure 1 cup; pour into a saucepan.
Bring to a boil.
Pour into a large bowl, stir in gelatin until dissolved.
Drain strawberries, reserving juice; set strawberries aside.
Add water to strawberry juice if necessary to measure 1 1/2 cups; stir into gelatin mixture.
Refrigerate until partially set.
Stir in reserved pineapple and strawberries.
Carefully spoon over filling.
Cover and refrigerate for 3-4 hours or until firm.
This recipe was tested with Parkay Light stick margarine and Splenda No Calorie Sweetener.