3/4 c. butter
2 c. crushed pretzels
2 c. LaCreme whipped topping
6 oz. strawberry Jello
8 oz. cream cheese
1 c. sugar
2 c. water
2 (10 oz.) pkgs. frozen strawberries

Crust: Melt butter in bottom of 8 x 12 inch baking dish. Stir in crushed pretzels. Spread evenly and pack in bottom of dish. Bake at 350 degrees for 10 minutes, then cool.

First Layer: Blend cream cheese and sugar together. Fold in LaCreme topping. Spread evenly over cooled crust. Refrigerate for about 30 minutes.

Second Layer: Dissolve strawberry Jello in 2 cups boiling water. Add frozen strawberries and allow to jell slightly. Pour on top of cream cheese mixture. Blend and refrigerate.