1 (3 oz.) box strawberry jello
1 (10 oz.) pkg. frozen strawberries
1 (8 oz.) pkg. cream cheese
1/2 c. confectioners sugar
1 tsp. vanilla
1 (12 oz.) Cool Whip
3/4 c. melted butter
3 tbsp. white sugar
2 tsp. flour
2 1/2 c. smashed pretzels

Topping: Mix the jello with 1 cup boiling water. Add the strawberries. Mix and cool in the refrigerator until thick.

Crust: Mix together the pretzel pieces, flour, white sugar and melted butter. Press into the bottom of a 9 x 13-inch cake pan.

Bake at 350°F for 8 minutes and cool.

Cream together the cream cheese, confectioners sugar, vanilla and Cool Whip. Spread on cooled crust. Pour strawberry topping over the cream filling. Refrigerate until ready to serve.