A deliciously crunchy pretzel crust makes these creamy, fruity bars the perfect blend of sweet and salty. When you top them off with fresh raspberries and strawberries, this craveable dessert practically screams summer.
Preheat oven to 375°F. In a medium bowl combine crushed pretzels, sugar, and melted butter. Press mixture into a 3-qt. rectangular baking dish. Bake 10 to 12 minutes or until crust is light brown and set. Cool on a wire rack.
In a medium bowl stir boiling water into gelatin until dissolved; set aside to cool.
Meanwhile, in a large bowl beat cream cheese, sugar, and vanilla with a mixer on medium 1 to 2 minutes or until light and fluffy. Fold in whipped topping. Spread mixture over crust. Chill at least 30 minutes.
Arrange berries over cream cheese layer. Carefully pour gelatin over all. Cover and chill at least 3 hours (up to 24 hours) or until firm. Cut into bars.
For a lighter recipe, substitute reduced-fat versions of the cream cheese and whipped dessert topping.
(9 g saturated fat,
1 g polyunsaturated fat,
3 g monounsaturated fat),
31 mg cholesterol,
209 mg sodium,
28 g carbohydrates,
1 g fiber,
23 g sugar,
2 g protein.