1 c. crushed pretzels
3 tbsp. sugar
1 c. chopped pecans
1 stick melted butter
1 (8 oz.) cream cheese
1 c. powdered sugar
1 (8 oz.) Cool Whip, thawed
1 lg. box strawberry gelatin
2 c. boiling water
1 (16 oz.) frozen strawberries

Melt butter, mix with pecans, pretzels, and sugar. Pat into bottom of 9 x 13 inch pan. Bake 8-10 minutes at 350 degrees. Cool.

Beat cream cheese, Cool Whip, and powdered sugar. Spread over pretzel crust. Place in refrigerator for 30 minutes. Take Jello with 2 cups boiling water; add strawberries. Stir until thickens. Pour over cream cheese mixture, refrigerate 2 hours. Top with whipped cream if desired.