1 stick butter
2 c crushed pretzels
3 TBS sugar
1 c pecans
1 (8oz) pkg cream cheese
1 (8oz) Cool Whip
1 c powdered sugar
1 (6oz) pkg strawberry gelatin
2 c hot water
1 (16oz) pkg frozen pre-sliced strawberries
Whipped topping for garnish (optional)
Combine melted butter, pretzels, sugar and pecans. Pat into bottom or 9x13 pan. Bake at 350 for 10 minutes and cool.
Beat together cream cheese, whipped topping and powdered sugar. Spread on top of pretzel mixture making sure to go completely to the edges. Refridgerate 30 minutes, or until chiled. 
Dissolve gelatin in boiling water. Add strawberries; stir until gelatin begins to thicken and cool. Pour over cream cheese mixture. Refrigerate uncovered until firm. 
