Ingredients: 2 cups crushed (not too fine) unsalted pretzels (6 oz.) 3 tbls. sugar 3/4 cup butter 1 8-oz. pkg. cream cheese, softened 1 cup confectioners sugar 1 8-oz. container frozen nondairy whipped topping, thawed 2 cups miniature marshmallows (4 oz.) 2 cups water 2 (3 oz.) pkgs. strawberry-flavored gelatin 2 (12 oz.) pkgs. frozen strawberries, partially thawed Directions:Preheat oven to 350. Combine the pretzels, sugar, and melted butter in medium-size bowl; mix well. Press the mixture into the bottom of a 13x9x2" baking dish. Bake the crust for 15 minutes or until lightly toasted. Cool completely. Beat together the cream cheese & confectioners sugar in a large bowl. Fold in the whipped topping and the marshmallows. Spread the mixture over the crust in an even layer. Bring water to boiling in a medium-size saucepan. Add gelatin and stir to dissolve. Add strawberries. Pour over second layer. Refrigerate until firm. To serve, cut the salad into squares |