Ingredients
3/4 cup butter, melted3 tablespoons sugar2 cups crushed pretzelsLIME LAYER:1 cup boiling water1 package (3 ounces) lime gelatin1 package (8 ounces) cream cheese, softened1 carton (8 ounces) frozen whipped topping, thawed14 drops green food coloring, optionalCREAM CHEESE LAYER:1 package (8 ounces) cream cheese, softened1/2 cup sugar1 carton (8 ounces) frozen whipped topping, thawedSTRAWBERRY LAYER:2 cups boiling water2 packages (3 ounces each) strawberry gelatin4 cups sliced fresh strawberries Optional: Additional whipped topping, strawberries and miniature pretzels
Preparation
Preheat oven to 350°. Mix melted butter and sugar; stir in pretzels. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 10 minutes. Cool completely on a wire rack.
Meanwhile, for lime layer, in a large bowl, add boiling water to lime gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. In a bowl, beat cream cheese until smooth. Add cooled lime gelatin mixture; beat until smooth. Fold in whipped topping; if desired, add green food coloring. Spread over crust. Refrigerate until set but not firm, 25-30 minutes.
For cream cheese layer, in a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over lime layer. Refrigerate until set.
For strawberry layer, in a large bowl, add boiling water to strawberry gelatin; stir 2 minutes to completely dissolve. Refrigerate until partially set, about 1 hour. Stir in strawberries. Gently spoon over cream cheese layer. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping, strawberries and miniature pretzels.
