3/4 c. crushed pretzels
1/3 c. butter
1/3 c. sugar or sugar substitute equivalent, suitable for baking
2 c. water
1 (6 oz.) pkg. sugar free strawberry gelatin
1 (10 oz.) pkg. strawberries, sweetened to taste with a sugar substitute
1/4 c. cold water
1 (8 oz.) pkg. cream cheese
1/2 c. sugar or sugar substitute equivalent, suitable for baking
1 3/4 c. or 4 oz. thawed whipped topping
2 tbsp. chopped pecans

Combine pretzels, butter and sugar or sugar substitute in an 8 inch square microwave safe dish. Microwave (high), uncovered, 2 1/2 to 3 1/2 minutes or until mixture starts to toast, stirring twice. Press mixture evenly into bottom of dish. Cool. Microwave (high) 2 cups water in uncovered 1 quart glass bowl for 4-5 minutes or until boiling. Stir in gelatin until dissolved. Add frozen strawberries and 1/4 cup water; mix until strawberries are thawed.

Microwave (high) cream cheese in uncovered glass bowl 45 to 60 seconds or until softened. Blend in sugar or sugar substitute until smooth. Spread evenly over crust. Pour gelatin over cheese. Refrigerate until firm, about 2 hours. Spread whipped topping evenly over gelatin. Sprinkle with pecans. Cover and refrigerate until served.