Strawberry Pretzel Salad (lower calorie/fat version)

2 cups crushed pretzels (whole wheat if you can fine them)
3/4 cup melted butter or margarine (I used a part canola heart healthy type)
3 tbsp Splenda
1 (8-oz) package non-fat or low-fat cream cheese
3/4 C Splenda
1 (8-oz) container whipped topping
1 (6-oz) box sugar-free strawberry or raspberry jello gelatin
2 cups boiling water
2 (10-oz) packages frozen strawberries
Whipped topping to garnish

Preheat oven to 400 degrees. To make the crust, combine pretzels, melted butter/margarine and Splenda. Press the mixture into a 9x13 in. pan and bake for 7 minutes. Set aside and allow to cool.

Combine cream cheese and Splenda in a bowl until creamy. Fold in whipped cream and spread evenly over the crust. Refrigerate until well chilled.

In a small bowl, dissolve the gelatin in the boiling water. Allow to cool slightly. Add the strawberries and pour over the cream cheese layer. Refrigerate until gelatin is set.

Serve with whipped topping garnish, if desired.

The original recipe called for regular butter, sugar, full fat cream cheese and regular gelatin. I substituted lower fat and sugar-free alternatives.