Yield: 12 servings.
½ cup unsalted butter (1 stick), softened
3 tablespoons sugar
2½ cups pretzel sticks, coarsely chopped
1 (6-ounce) package strawberry gelatin
2 cups boiling water
1 cup cold water
3 cups fresh strawberries, capped and sliced
8 ounces cream cheese
2 tablespoons sour cream
1 cup sugar
8 ounces whipped topping
Chopped pecans (optional)
Preheat oven to 350°. In a bowl, combine butter, 3 tablespoons sugar, and pretzels; mix well. Press pretzel mixture into a greased 9 x 13-inch glass baking dish. Bake at 350° for 10 minutes. Remove dish from oven and allow to cool.
In a large bowl, dissolve gelatin in boiling water. Add cold water and stir. Add strawberries. Chill strawberry gelatin mixture until partially set. In a mixing bowl, mix cream cheese, sour cream, and 1 cup sugar until smooth. Fold in whipped topping.
Spread cream cheese mixture over pretzel crust. Pour gelatin mixture over cream cheese layer. Chill until set. Top with chopped pecans (optional).
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