2 c. crushed (not too fine) unsalted pretzels (hard to find, I use salted pretzels)
3 tbsp. granulated sugar
3/4 c. (1 1/2 sticks) butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
1 container (8 oz.) frozen nondairy whipped topping, thawed
2 c. miniature marshmallows
2 c. water
2 pkgs. (3 oz. each) strawberry flavored gelatin
2 pkgs. (12 oz. each) frozen strawberries, partially thawed

1. Preheat oven to 350 degrees.

2. Combine the pretzels, the granulated sugar and the melted butter in medium-size bowl; mix well. Press the mixture into the bottom of a 13 x 9 x 2 inch baking dish.

3. Bake the pretzel crust in the preheated oven for 15 minutes or until lightly toasted. Remove dish to wire rack and cool completely.

4. Beat together the cream cheese and confectioners' sugar in a large bowl. Fold in the whipped topping and the miniature marshmallows. Spread the mixture with a spatula over the crust in an even layer.

5. Bring water to boiling in medium size saucepan. Add gelatin and stir to dissolve. Add strawberries. Pour over second layer in dish. Refrigerate until firm.

6. To serve, cut the salad into squares.