Strawberry Congealed Salad

• 2 c. ground up pretzels
• 1/4 c. sugar
• 1/2 c. margarine, melted
• 1 (8 oz.) pkg. cream cheese, softened
• 1/3 c. sugar
• 1 (8 oz.) container whipped topping
• 1 (6 oz.) pkg. strawberry gelatin
• 2 c. boiling water
• 1/2 c. cold water
• 2 (10 oz.) pkg. frozen sliced strawberries, thawed and undrained

1. Combine first 3 ingredients; press into a lightly greased 13 x 9 x 2-inch baking dish.
2. Bake at 250u0b0 for 10 minutes.
3. Let cool. Beat cream cheese until light and fluffy; add 1/3 cup sugar, mixing until well blended.
4. Fold in whipped topping and spread over crust.
5. Combine gelatin and boiling water in a bowl, stirring until gelatin dissolves.
6. Add cold water and chill until partially set.
7. Stir in strawberries; pour over cream cheese layer. Refrigerate until firm.
8. (Can be made low-fat and low-sugar.)

ground up pretzels, sugar, margarine, cream cheese, sugar, strawberry gelatin, boiling water, cold water, strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454485 (may not work)