Strawberry Pretzel Delight

1 cup finely crushed pretzels
1/4 cup + 2 tablespoons sugar, divided
3 tablespoons trans fat free margarine, melted
1 1/2 (8 ounces) packages reduced fat cream cheese
2 tablespoons skim milk
2 cups fat free whipped topping
2 cups boiling water
1 (8 serving or 6 ounce) package sugar free strawberry gelatin
1 1/2 cups cold water
4 cups sliced strawberries

Preheat oven to 350 degrees. Mix pretzel crumbs, 2 tablespoons sugar and margarine in a small bowl then press onto the bottom of a 13 x 9 inch pan. Bake 10 minutes, then allow to cool completely. In a medium bowl, beat the cream cheese, remaining 1/4 cup sugar and milk until blended. Stir in whipped topping and spread over cooled crust; refrigerate. In a large bowl, add boiling water to gelatin and stir until completely dissolved. Stir in 1 1/2 cups of cold water. Refrigerate 45 minutes to one hour or until gelatin begins to thicken. Stir in strawberries and spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Yield: 18 servings