2 c. mini-twist pretzels (1 c. crushed)
1/2 c. butter or margarine, melted
1/4 c. sugar
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) kool whip, thawed, divided
1 pkg. (3 oz.) strawberry gelatin
1/2 c. boiling water
1 pkg. (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)
1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic back with Baker's Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.
2. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well-blended. Fold in 2 cups of kool whip. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.
3. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the kool whip using Stainless Steel Whisk. Pour over cream cheese layer, spreading edges. Refrigerate 3 hours to set.
4. Cut dessert into 15 squares. Garnish each with remaining kool whip using Easy Accent Decorator. Top with sliced strawberries and lime slices.