Strawberry Margarita Squares

Crust:
2 c fat-free Mini Twist Pretzels (1 cup crushed)
½ c butter, melted
¼ c sugar

Filling:
2 8-oz pkg. Light Cream Cheese
½ c thawed Frozen Margarita Mix concentrate
2 8-oz tubs frozen Whipped Topping – thawed (you can now buy sugar free etc)
1 3-oz pkg. Strawberry Jello (sugar free)
½ c boiling water
1 10-oz pkg. Frozen Sliced Strawberries in syrup (this can be substituted as well)
Fresh Strawberries for garnish
Lime

Preheat oven 350°. For crust – finely crush pretzels in Ziploc Bag – Baker’s Roller. Melt butter in Small Micro-Cooker – 30 sec. Add pretzels, sugar, mix well. Press onto bottom of Rectangular Baker. Bake 10 min – cool completely. Beat cream cheese & margarita mix – Classic Batter Bowl. Fold in 2 c whipped topping. Using Large Spreader – carefully spread mixture over crust. Refrigerator while preparing strawberry layer. Place gelatin in Small Batter Bowl and stir in boiling water until completely dissolved. Add frozen strawberries and stir until berries separate and gelatin thickens. Whisk in 3 c whipped topping using Stainless Steel Whisk. Pour over cream cheese layer, spreading to edges. Refrigerator to set (3 hrs). Cut dessert into 15 squares. Garnish each with remaining whipped topping using Easy Accent Decorator. Top with fresh strawberry and lime slices, if desired.

Yield: 15 servings

Source: The Pampered Chef