Strawberry Pretzel Bars

Prep Time:     10 minutes (plus 3 hours to chill)         Cook Time:  15 minutes

Total Time:     25 minutes (plus 3 hours to chill)

Yields:   15 bars

Ingredients:

• 2 cups liveGfree Pretzel Minis, crushed
• Carlini Canola Cooking Spray
• 2 tablespoons Countryside Creamery Unsalted Butter, melted
• 1½ cups Fit & Active Whipped Topping
• 11 ounces Sweet Harvest Mandarin Oranges, drained, chopped, juice reserved
• ¼ cup SimplyNature Organic Coconut Oil, melted
• ¼ cup plus 3 tablespoons Baker’s Corner Granulated Sugar, divided
• 8 ounces Fit & Active Neufchâtel Cheese
• 0.3 ounces Baker’s Corner Sugar Free Strawberry Gelatin
• 8 ounces Sweet Harvest Whole Berry Cranberry Sauce*

Directions:                   

1. Preheat oven to 350°. Spray an 8x8-inch pan with cooking spray.
2. In a medium bowl, combine the pretzels, butter, coconut oil and 3 tablespoons of sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Cool completely.
3. In a medium bowl, beat the Neufachâtel and ¼ cup sugar. Fold in the whipped topping. Spread this layer on the pretzel layer. Refrigerate while preparing the gel layer.
4. Add enough water to the mandarin orange juice to make 1¼ cups of liquid. Pour in a medium saucepan and bring to a boil. Add gelatin, whisk thoroughly. Mix in cranberry sauce, whisking until thoroughly incorporated. Pour into a bowl and refrigerate for 1 hour and 30 minutes.
5. Add the mandarin oranges to the chilled gelatin mixture, spread on cream cheese layer. Refrigerate for an additional 1 hour and 30 minutes or more, until the gelatin has set completely. Cut into squares.