Preheat oven to 400 degrees F/200 degrees C. Spray sides only of 9-inch springform or a 9 x 13-inch pan with non-stick cooking spray.
In a small bowl, combine crushed pretzels and 4 tsp.sugar, mix well. Add margarine or butter, stir until well combined.
Press mixture into bottom of sprayed pan. Bake in preheated oven for 8 to 10 minutes or until set. Cool.
Place cold water in small saucepan or 2-cup microwave-safe measuring cup. Sprinkle unflavored gelatine over water, let stand for 3 minutes to soften. Heat over low heat, or microwave on HIGH for 30-40 seconds, until gelatine is dissolved. Cool slightly.
In medium size bowl, beat cream cheese and 1 cup sugar with electric mixer until well blended. Beat in gelatine mixture until blended. Place bowl in freezer for 5 minutes.
Beat cream cheese mixture on high speed for 2 minutes. Fold in whipped topping.
Spread mixture evenly over crust. Refrigerate while preparing topping.
In a medium size bowl, combine strawberry gelatine and boiling water, stir until gelatine is dissolved. Add frozen strawberries. Stir to separate strawberries and thicken gelatine slightly. Pour evenly over cream cheese mixture. Refrigerate at least 1 hour to set. Store in refrigerator.
Makes 12 servings.
If using a 9 x 13-inch baking pan, bake crust at 400 degrees F/200 degrees C for 5-8 minutes or just until set.
If desired, you may substitute the crushed pretzels with 1 cup crushed graham crackers, or 1 cup crushed vanilla or chocolate wafers for the crust.
Photogrsph taken by Diana Baker Woodall© 2003
Date: January 18, 2003