Mini Strawberry Pretzel Jars Recipes

Steps:

• Mix pretzel crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 10 (4-oz.) jelly jars, adding about 3 Tbsp. to each.
• Beat cream cheese, milk and remaining sugar in medium bowl with mixer until blended. Stir in COOL WHIP; spoon over crusts. Spread with back of spoon to form even layer. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
• Stir berries into gelatin; spoon over cream cheese layers in jars. Refrigerate 3 hours or until firm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
• Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
• Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
• Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
• Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.