Strawberry Pretzel Salad 2 cups coarsely crushed pretzels 3 tablespoons granulated sugar 3/4 cup butter, melted 8 ounces cream cheese, softened 1 cup confectioners' sugar 1 (8 ounce) container nondairy whipped topping, thawed 2 cups miniature marshmallows 2 cups water 2 small boxes strawberry gelatin 2 (12 ounce) packages frozen strawberries, partially thawed Preheat oven to 350 degrees F. Combine pretzels, sugar and melted butter in a medium-size bowl. Mix well. Press the mixture into the bottom of a 13 x 9-inch baking dish. Bake the pretzel crust for 15 minutes or until lightly toasted. Remove the dish to a wire rack and cool completely. Beat together the cream cheese and confectioners' sugar in a large bowl. Fold in the whipped topping and miniature marshmallows. Spread the mixture with a spatula 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 in dish. Refrigerate until firm. To serve, cut the salad into squares.