Original source: Kraftcanada.com
2 cups finely crushed pretzels
1/2 cup Sugar, divided
2/3 cup Non-hydrogenated margarine, melted
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
2 Tbsp. Milk
1 cup thawed Cool Whip Whipped Topping
2 cups boiling water
2 pkg. (85 g each) Jell-O Strawberry Jelly Powder
1-1/2 cups cold water
1 L (4 cups) fresh strawberries, sliced
HEAT oven to 350°F. Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13×9-inch pan. Bake 10 min. Cool.
BEAT cream cheese, remaining sugar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.
ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.