2 c. pretzels, rolled out to crumbs (not too fine)
3 tbsp. sugar
3/4 c. melted butter
1 lg. (or 2 sm.) pkg(s). cherry Jello
1 3/4 c. boiling water
2 c. ice water
8 oz. cream cheese
8 oz. Cool Whip
3/4 c. sugar

Prepare Jello and set aside until cool and slightly set. Mix pretzels, butter, and 3 tablespoons sugar together. Press into a 9 x 13 inch pan. Bake at 375 degrees for 8 minutes. Cool. Mix cream cheese and 3/4 cup sugar until smooth; add Cool Whip. Spread over pretzel crust, sealing edges real good. Pour Jello on top and refrigerate.

Note: I use a glass casserole, 9 x 12 inch, and reduce heat to 350 degrees.