Strawberry Margarita Squares

I haven't made this for a while, but the first time I tried it I loved it! I think I made it two more times that month. You may have made something similar to this.

Crust

2 cups (66) fat-free mini-twist pretzels (1 cup crushed)
1/2 cup butter or margarine, melted
1/4 cup sugar

Filling

2 packages (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) cool whip, thawed, divided
1 package (3 oz.) strawberry gelatin
1/2 cup boiling water
1 package (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 bag with rolling pin. Melt butter in small bowl on high for 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of 9x13 pan. Bake 10 minutes. Cool completely.

2. For filling, beat cream cheese and margarita mix until well blended. Fold in 2 cups of cool whip. Carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.

3. Place gelatin in mixing 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 cool whip. Pour over cream cheese layer, spreading to edges. Refrigerate 3 hours to set.

4. Cut dessert into 15 squares. Garnish each with doll up of cool whip. Top with fresh strawberries and lime slices, if desired.

Yield: 15 servings

Frozen margarita mix concentrate is available in 10-ounce cans in frozen juice section of your supermarket. Reserve remaining concentrate to make this dessert again, or reconstitute with 2 1/2 cups water. Add sugar to taste and serve over ice for a refreshing beverage.