Vegan Strawberry Pretzel Salad

Please refer to the tips in my post about where to source ingredients & substitutions.

Course: Dessert

Cuisine: American

Keyword: dessert for a group, picnic food, vegan, vegan jello

2 packages strawberry vegan gel see post for source, or skip this step & top with freshly sliced fruit
20 oz sliced strawberries, fresh or frozen

Preheat oven to 400 degrees F (200 degrees C).
Stir together crushed pretzels, melted margarine and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8-10 minutes, until set. Set aside to cool completely.
Use a hand mixer to beat together the cream cheese and sugar. Gently fold in the whipped coconut topping.
Spread evenly over the cooled pretzel crust. Cover, and store in the freezer while you prefer the last layer.
If you are not using a gel layer, simply top your dessert with sliced fruit, and chill at least 4 hours before serving.
Prepare the gel as directed on the package. While the water is boiling, get the sliced fruit ready. Vegan gel sets up quickly.
Once you've mixed the gel and boiling water, add the fruit. If you're using frozen, there's no need to thaw it first.
Allow the gel and fruit to set only until it's about the texture of egg whites - still loose, but a bit firm. With frozen fruit, this step only took me about 3 minutes.
Use a large spoon or ladle to scoop the gel mixture evenly on top of the chilled whipped cream layer.
Cover, and refrigerate at least 4 hours before slicing and serving.

Experiment with different flavor combinations using different gel flavors and fruits.