2 c. pretzels, crushed
1/2 c. sugar
3/4 c. softened butter
1/3 c. pecans (optional)
1 (8 oz.) pkg. cream cheese
1 scant c. of sugar
1 (8 oz.) tub Cool Whip
1 (6 oz.) box strawberry Jello
2 c. boiling water
2 (10 oz. each) boxes frozen strawberries, sliced

Crush pretzels. Add 1/2 cup sugar and 3/4 cup butter. Press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese and scant cup sugar, add Cool Whip. Spread on cooled crust. Add boiling water to Jello until dissolved, then stir in frozen strawberries. When 75% thick, spread on Cool Whip layer. Refrigerate for 2 hours or overnight.