Pretzel Salad

2 cups coarsely crushed pretzels
1/4 cup melted butter (4 Tbsp.)
3 Tbsp. sugar
1 package (8 oz) fat-free or reduced fat cream cheese
1/2 cup sugar
1 (8 oz.) container fat-free whipped topping
2 packages (0.6 oz) sugar-free strawberry gelatin
2 cups boiling water
2 packages (10 oz. each) frozen sliced strawberries

Preheat oven to 400 degrees. Combine the crushed pretzels, butter and 3 Tbsp. sugar. Pat into a 9 x 13 pan and bake for 7 minutes. Set aside to cool. In a mixing bowl, beat together the cream cheese and 1/2 cup sugar. Fold in the whipped topping and spread over the cool crust. Refrigerate until well chilled. In a medium-size bowl, dissolve the gelatin in the boiling water, stirring until completely dissolved. Add the frozen strawberries and stir. Pour the gelatin mixture over the cream-cheese mixture and refrigerate until fully set. Makes 12 servings, 256 calories; 5 gm fat; 1 gm fiber each. 5 W.W. points per serving.
This is a reduced-calorie version of a salad often served in the 50's and 60's. I most recently had it as prepared by Cecelia Sands at one of our Thursday card playing sessions. It's still very good even though the recipe is over 50 years old.