Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter-flavored cooking spray. In a medium bowl, combine pretzels, 1 tablespoon Splenda and margarine. Press mixture into prepared cake pan. Bake for 15 minutes. Place cake pan on a wire rack and allow to cool completely. In a medium bowl, stir cream cheese with a spoon until soft. Add Cool Whip Free and remaining 3 tablespoons Splenda. Mix well to combine. Carefully spread cream cheese mixture evenly over cooled crust. Refrigerate while preparing strawberry layer. In a large bowl, combine dry gelatin and boiling water. Mix well to dissolve gelatin. Cool for 10 minutes. Stir in strawberries. Spoon strawberry mixture evenly over cream cheese layer. Refrigerate until firm, about 3 hours. Cut into 8 pieces.
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