Instructions

1. Begin work on the first layer. Crush two cups of pretzels. Pound the pretzels to form a somewhat coarse mixture. Add in ¾ cup of melted margine and three tablespoons sugar. Toss the mixture so that the pretzels are evenly coated.

2. Press this first layer into a crust along the bottom of the baking dish, and bake at around 400 degrees for six to eight minutes. Remove from the oven and allow the pretzel crust to cool thoroughly.

3. For the second layer, combine eight ounces of cream cheese, a cup of sugar, and two cups of non-dairy whipped topping. Spread this mixture evenly over the pretzel crust.

4. Put six ounces of strawberry gelatin in a mixing bowl. Boil water,and pour two cups of boiling water over the gelatin.

5. Stir until the gelatin is thoroughly dissolved in the water. Gradually add in a ten ounce box of frozen strawberries and stir in the frozen ingredients. This will help cool the gelatin considerably. The mixture should be near room temperature within ten minutes.

6. Pour the combination over the second layer in the pretzel salad. Immediately place the finished pretzel salad in the refrigerator and allow time for the gelatin to set. Two hours is usually sufficient.

7. Cut into squares and serve.