Strawberry Pretzel Salad



1 stick butter, melted
1 cup pretzels, crushed
3 tablespoons sugar
1 cup pecans, crushed
1 package (8-ounce) cream cheese, softened
1 carton (8-ounce) non-dairy whipped topping
1 cup powdered sugar
1 package (6-ounce) strawberry gelatin
2 cups hot water
1 package (16-ounce) frozen strawberries
whipped topping for garnish, optional


1. Combine melted butter, pretzels, sugar, and pecans. Pat
into bottom of 13x9x2-inch pan.
2. Bake at 350 degrees for 10 minutes; cool.
3. Beat together cream cheese, whipped topping, and
powdered sugar. Spread on top of pretzel mixture.
Refrigerate 30 minutes, or until completely chilled.
4. Dissolve gelatin in boiling water. Add strawberries; stir
until gelatin begins to thicken and cool. Poor over cream
cheese mixture.
5. Refrigerate, covered, until firm.
6. Before serving, top with additional whipped topping, if
desired.


Serves: 12-15

Note: Prepare the night before or the day of serving so the
pretzel layer will remain crisp.

When not using nuts, use 2 cups of pretzels.