Strawberry Pretzel Dessert - Weight Watchers Freestyle
Yield: 15 servings (4 points per serving for blue, green and purple)
Ingredients
- 3 oz. pretzel sticks
- 2 teaspoons honey
- 1 teaspoon warm water
- 8 oz. reduced-fat cream cheese, room temperature
- 1/2 cup granulated Splenda
- 8 oz. fat-free Cool Whip
- .6 oz. sugar-free strawberry Jello
- 2 cups boiling water
- 1/2 cup cold water
- 10 oz. strawberries
Instructions
- Preheat oven to 350 degrees.
- Mix together the boiling water and jello. Stir in the 1/2 cup of cold water. Place in the fridge to cool while getting the other layers ready.
- Place 3 oz. of pretzel sticks in a large zip up bag and use a meat mallet to break them into smaller pieces. Do not turn them into crumbs.
- Place the pretzel pieces in a medium bowl. In a small bowl add the 2 teaspoons honey and 1 teaspoon warm water. Mix together then add it to the pretzels. Stir together so the honey is on all of the pretzels.
- Spray a baking pan with no-stick cooking spray, then add the pretzels. Spread the pretzels evenly across the pan.
- Bake for 5 minutes, then let it cool.
- In a medium bowl add the room temperature cream cheese and Splenda. Use a hand mixer until it is combined and smooth. Fold in the Cool Whip.
- Add the cream cheese layer to the pretzel layer and spread across. Put it in the fridge.
- Slice the strawberries and add them to the jello. Add the jello to the cream cheese layer.
- Refrigerate 2 hours or until jello is completely set.