2 c. broken pretzels
1 1/2 sticks butter
8 oz. pkg. cream cheese
3 tbsp. sugar
1 c. sugar
1 lg. pkg. strawberry Jello
2 c. ice water
1 c. chopped apples
3/4 c. chopped pecans
8 oz. Cool Whip

Melt butter in 9 x 13 inch dish. Combine pretzels and sugar with butter. Bake in 350 degree oven until mixture bubbles well. Remove from oven and cool completely until cold. Beat cream cheese and sugar until smooth. Fold in Cool Whip. Spread over pretzel crust and refrigerate.

Prepare Jello with water. Refrigerate until it begins to gel. Stir in chopped apples and pecans. Spoon over cream cheese mixture and return to refrigerator, serve next day.