1 c. crushed pretzels
3 tbsp. sugar
1 c. broken pecans
1 stick butter
2 c. boiling water
1 (8 oz.) carton Cool Whip, thawed
1 (16 oz.) pkg. frozen strawberries, unthawed
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 lg. box strawberry Jello

Melt butter and mix with pretzels, sugar and pecans. Pat into 9 x 13 inch pan. Bake 8 to 10 minutes at 350 degrees. Beat cream cheese, Cool Whip and powdered sugar together and spread over cooled crust. Refrigerate for 30 minutes. Dissolve Jello in water, add frozen strawberries and stir until Jello begins to thicken. Pour over cream cheese layer. Refrigerate 2 hours or more.