Strawberry Pretzel Salad - cooking recipe

Ingredients

3/4 cup crushed pretzel
3/4 cup crushed graham cracker
1/2 cup Splenda granular, divided evenly
6 tablespoons margarine, melted
8 ounces cream cheese, softened
2 tablespoons skim milk
1 cup lite Cool Whip
2 cups water, boiling
1 (8 ounce) package sugar-free strawberry gelatin
1 1/2 cups cold water

Preparation

Mix the pretzel and graham cracker crumbs, 1/4 cup of splenda and the margarine.
Firmly press into the bottom of an 8x8 pan. Set aside.
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.
Stir the boiling water into the jello mix until dissolved. Stir in the cold water. Refrigerate 30 minutes or until slightly thickened.
Spoon over the cream cheese layer and refrigerate an hour or so, until completely set.