Strawberry-Pretzel Salad

• 1 cup crushed mini pretzels
• 3/4 cup sugar, divided
• 1/4 cup butter or margarine, melted
• Vegetable cooking spray
• 1 (8-ounce) package 1/3-less-fat cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (8-ounce) container fat-free frozen whipped topping, thawed
• 1 (6-ounce) package strawberry-flavored gelatin
• 2 cups boiling water
• 2 (10-ounce) packages frozen strawberries in light syrup, thawed
• 1 (16-ounce) container fat-free sour cream
• 1/4 cup chopped pecans, toasted

1. Combine 1 cup crushed pretzels, 3 tablespoons sugar, and 1/4 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
2. Bake at 350u0b0 for 15 minutes; cool completely.
3. Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
4. Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
5. Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.
6. Note: Reduce sodium by substituting low-sodium pretzels for regular.

pretzels, sugar, butter, vegetable cooking spray, cream cheese, vanilla, frozen whipped topping, gelatin, boiling water, frozen strawberries, sour cream, pecans

Taken from www.myrecipes.com/recipe/strawberry-pretzel-salad (may not work)