Kraft features a recipe for strawberry and cream cheese pretzel squares. Additional recipes for JELL-O cream cheese squares include Taste of Home's dessert using frozen whipped topping, strawberry yogurt and strawberry gelatin.
For strawberry cream cheese pretzel squares, mix 2 cups finely crushed pretzels with 1/4 cup sugar and 2/3 cup melted butter or margarine, press into the bottom of a 13-by-9-inch pan, and bake for 10 minutes at 350 degrees Fahrenheit. Beat together 1 8-ounce and 1 4-ounce package softened cream cheese, 1/4 cup sugar and 2 tablespoons milk, and stir in 1 cup thawed whipped topping. Spread over the cooled crust and refrigerate. In a large bowl add 2 cups boiling water to 1 6-ounce package strawberry flavor gelatin, stirring until completely dissolved. Stir in 1 1/2 cups cold water and refrigerate until thickened, about 1 1/2 hours. Stir in 4 cups fresh sliced strawberries, spoon over cream cheese layer, and refrigerate at least 3 hours.
Another strawberry and cream cheese dessert uses 1 16-ounce and 1 8-ounce carton thawed frozen whipped topping. Combine 2 1/2 cups graham cracker crumbs with 6 tablespoons sugar and 10 tablespoons melted butter. Press into a 13-by-9-inch dish, chilling for 15 minutes. Beat 1 8-ounce package softened cream cheese with 1 cup confectioners' sugar, stir in 1 cup thawed whipped topping, and spread evenly over the crust. In a large bowl, dissolve 1 3-ounce package of strawberry gelatin in 1/2 cup boiling water. Blend in 1 8-ounce container strawberry yogurt and 6 cups thawed whipped topping. Pour over the cream cheese layer and chill for 1 hour. Spread the remaining whipped topping over the strawberry layer, cover and refrigerate overnight. To serve, combine 2 tablespoons graham cracker crumbs with 1 1/2 teaspoons each sugar and melted butter, and sprinkle over the top.