Pretzel Salad

• 1 stick margarine, melted
• 1 c. crushed pretzels
• 3 Tbsp. sugar
• 1 c. pecans, broken
• 1 (8 oz.) pkg. cream cheese
• 1 (8 oz.) nondairy whipped topping, thawed
• 1 c. powdered sugar
• 1 large box strawberry gelatin
• 2 c. boiling water
• 1 (16 oz.) pkg. frozen strawberries

1. Melt margarine and mix with pretzels, sugar and pecans.
2. Pat into bottom of 9 x 13 x 2 pan.
3. Bake 8 to 10 minutes at 350u0b0. Cool.
4. Beat cream cheese, nondairy topping and powdered sugar. Spread on top of pretzel mixture.
5. Place in refrigerator for 30 minutes.
6. Dissolve gelatin in boiling water; add strawberries and stir until gelatin begins to thicken.
7. Pour over cream cheese mixture and refrigerate about 2 hours.
8. Top with whipped topping.

margarine, pretzels, sugar, pecans, cream cheese, powdered sugar, strawberry gelatin, boiling water, frozen strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111022 (may not work)