2 cups coarsely crushed pretzels
3 tablespoons granulated sugar
3/4 cup butter, melted
8 ounces cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container nondairy whipped topping, thawed
2 cups miniature marshmallows
2 cups water
2 small boxes strawberry gelatin
2 (12 ounce) packages frozen strawberries, partially thawed

Preheat oven to 350 degrees F.

Combine pretzels, sugar and melted butter in a medium-size bowl. Mix well. Press the mixture into the bottom of a 13 x 9-inch baking dish. Bake the pretzel crust for 15 minutes or until lightly toasted.

Remove the dish to a wire rack and cool completely. Beat together the cream cheese and confectioners' sugar in a large bowl. Fold in the whipped topping and miniature marshmallows. Spread the mixture with a spatula over the crust in an even layer.

Bring water to boiling in a medium-size saucepan. Add gelatin and stir to dissolve. Add strawberries. Pour over second layer in dish. Refrigerate until firm.

To serve, cut the salad into squares.