Margarita Pretzel Salad Dessert serves 8 From Dessert Every Night
1 cup (2 oz) crushed pretzels (divided) 1/2 cup pourable Sugar Twin or Sprinkle Sweet (divided) 2 tabl. + 2 tsp. reduced calorie margarine, melted 1 (8 oz) pkg. Philadelphia f/f cream cheese 1 cup Cool Whip Lite (divided) 1 (4 serv) pkg. Jello s/f lime gelatin 1 (4 serv) pkg. Jello s/f instant vanilla pudding mix 2/3 cup Carnation n/f dry milk powder 1 1/3 cup water
Preheat oven to 400 degrees. Reserve 2 tabl. crushed pretzels. In a medium bowl, combine remaining pretzels, 1/4 cup Sugar Twin and melted margarine. Pat mixture into an 8 x 8 baking dish. Bake for 100 min. Place baking dish on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. add remaining 1/4 cup Sugar Twin and 1/4 cup Cool Whip Lite. Evenly spread mixture over cooled pretzel crush. In a medium bowl, combine dry gelatin, dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Spread mixture evenly over cream cheese mixture. Refrig. for about 30 min. Evenly spread remaining 3/4 cup Cool Whip Lite over set pudding mixture. Sprinkle remaining 2 tabl. crushed pretzels evenly over top. Refrigerate for about 30 min. Cut into 8 servings.
HINT: a self seal sandwich bag works great for crushing pretzels.
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