The pretzel crust in this easy-to-make recipe adds a crunchy surprise to every bite, and the fresh strawberries make it a delicious summer treat! Revised as a lighter version of a recipe written 20 years ago, it now incorporates healthier versions of its main ingredients.

Ingredients

* Crust:
* 2 C. crushed thin pretzels
* 1/2 C. granulated sugar
* 1/2 C. chopped pecans
* 3/4 C. light margarine, softened

Filling:
* 2 8-oz. pkgs. low fat cream cheese, softened
* 1 14-oz. can fat free sweetened condensed milk
* 1/2 C. reduced fat sour cream
* 1/2 tsp. vanilla
* 1 8-oz. container fat free frozen whipped topping, thawed

Topping:
* 1 1/2 qts. fresh strawberries, thinly sliced
* 1 12.75-oz. tub sugar free glaze for strawberries

Directions

Heat oven to 350 degrees. Spray a 9x13x2-inch baking dish with non-stick cooking spray. Set aside. In a large bowl, stir first three crust ingredients together. Work in margarine with a fork until evenly mixed. Press mixture into prepared dish. Bake for 10 minutes then cool completely. Meanwhile, beat cream cheese in a large mixing bowl on low speed until fluffy. Add condensed milk, sour cream, and vanilla. Beat on medium speed for 1-2 minutes until smooth. Beat in whipped topping. Spread evenly over cooled crust. Arrange strawberries over top. Put glaze in a quart-size sealable plastic bag. Snip a hole in a bottom corner. Squeeze bag gently to drizzle glaze evenly over strawberries. Chill for 1-2 hours. Cut into squares to serve.

This recipe is from the popular recipe and cooking Web site Recipe4Living.

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