4 c. petite pretzels
3/4 c. butter
3 tbsp. sugar
8 oz. cream cheese (softened, light)
1 c. sugar
3 c. Cool Whip (or light or whipped cream)
2 c. boiling water
6 oz. strawberry jello (diet)
1 bag frozen strawberries (or 2 (10 oz.) boxes)

Grease bottom of 9 x 13 inch pan. Crush pretzels a little. Melt butter, add 3 tablespoons of sugar, then add pretzels and put in bottom of pan. Spread it out and bake at 375 degrees for 8 minutes and let cool. Beat cream cheese, 1 cup sugar and fold in whipped cream, and spread over pretzel crust. Dissolve Jello in 2 cups boiling water and add frozen strawberries. Stir around and put in refrigerator for 5 minutes; when you take it out of refrigerator, put on top of the last layer and refrigerate dish. Make the night before.