6 oz. strawberry jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
2 c. crushed pretzels
4 tbsp. sugar
3/4 c. butter, melted (6 tbsp.)
8 oz. softened cream cheese
1 c. sugar
2 c. Cool Whip (8 oz.)

Use 9 x 12 pan (can be halved).

Melt butter; add crushed pretzels and 4 tablespoons sugar and press into 9 x 12 pan. Bake 8 minutes at 400 degrees and cool.

Mix cream cheese and 1 cup sugar. Beat well with electric mixer. Fold in Cool Whip and layer on top of cooled pretzels. Mix together jello and boiling water and stir in strawberries. Refrigerate until thickened.

Spread on top of cream cheese mixture. Refrigerate. Cut into squares and serve on individual dishes on lettuce or can also be used as a dessert with fresh strawberries and whipped cream or Cool Whip.