Veteran's Day Strawberry Pretzel Salad

INGREDIENTS:​

• 2 cups finely crushed pretzels
• 1/4 cup plus 2 Tbsp. sugar, divided
• 2/3 cup butter, melted
• 1-1/2 tubs (8 oz. each) PHILADELPHIA Blueberry Cream Cheese Spread (12 oz.)
• 2 cups thawed COOL WHIP Whipped Topping, divided
• 2 cups boiling water
• 1 pkg (6 oz.) JELL-O Strawberry Flavor Gelatin
• 1-1/2 cups cold water
• 3 cups fresh strawberries, sliced
• 1-1/2 cups blueberries, divided
• 2 cups halved fresh strawberries

DIRECTIONS:

1. Heat oven to 350°F
   
2. Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
   
3. Beat cream cheese spread and remaining sugar with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
   
4. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in sliced strawberries and 1 cup blueberries; spoon over cream cheese layer.
   
6. Refrigerate 3 hours or until firm.
7. Spread salad with remaining COOL WHIP. Arrange remaining blueberries and halved strawberries to resemble American flag.
   

This recipe was used with permission from Kraft Foods.