Strawberry Pretzel Salad

Ingredients

• 2 cups crushed pretzels
• 11 Tbsp. + 1/4 cup sugar, divided
• ½ cup butter or margarine, melted
• Vegetable cooking spray
• 8 oz. cream cheese, softened
• 1 tsp. vanilla extract
• 8 oz. frozen whipped topping, thawed (1 container)
• 6 oz. strawberry gelatin (1 packet)
• 2 cups boiling water
• 10 oz. frozen strawberries in light syrup, thawed (1 package)
• 16 oz. sour cream (1 container)
• ¼ cup chopped pecans, toasted

Directions

1. Combine 2 cups crushed pretzels, 6 tablespoons sugar, and 1/2 cup melted butter. Press mixture on bottom of a 13- x 9-inch pan coated with cooking spray. (Mixture will be crumbly.)
2. Bake at 350°F for 15 minutes; cool completely.
3. Beat softened cream cheese, 5 tablespoons sugar, and 1 teaspoon vanilla at low speed with an electric mixer until sugar dissolves. Fold in whipped topping; spread over pretzel layer.
4. Stir together gelatin and 2 cups boiling water until dissolved; add strawberries. Chill 1 hour or until partially set. Spread gelatin mixture over cream cheese layer; chill 8 hours or until set.
5. Stir together sour cream and remaining 1/4 cup sugar; spread over top of strawberry layer; sprinkle with pecans.