1 c. crushed pretzels
1 stick butter
3 tbsp. sugar
1 c. pecan pieces
8 oz. cream cheese
2 (8 oz.) Cool Whip
1 c. powdered sugar
1 lg. box strawberry Jello
2 c. boiling water
16 oz. frozen strawberries

Melt butter and mix with pretzels, sugar and nuts. Pat into bottom of 9 x 2 x 13 inch baking dish. Bake 8-10 minutes at 350 degrees. Let cool. Beat softened cream cheese, 8 ounces of Cool Whip and powdered sugar together and spread over cool pretzel mixture. Refrigerate for 30 minutes. Dissolve Jello in boiling water. Add strawberries and stir until Jello begins to thicken. Pour over cream cheese mixture. Cover with the remaining 8 ounces of Cool Whip and refrigerate.