BOTTOM LAYER - CRUST:

2 cups broken pretzels
3/4 cup (1 1/2 sticks) melted butter
1 tbsp. sugar

Mix together, pat in bottom of 9x13x2-inch cake pan.

Bake at 350°F for 8 minutes and cool.

MIDDLE LAYER - CREAMY:

1 (8 oz.) pkg. cream cheese (softened)
12 oz. tub cool whip
1 cup sugar

Mix together until smooth and creamy; spread over cooled pretzel crust.

TOP LAYER - JELLO & FRUIT:

2 pkgs. small strawberry Jello
2 cups boiling water
20 oz. frozen, sliced strawberries

Stir together until Jello is dissolved. The cold strawberries will help to make it set faster.

Refrigerate until it begins to gel but do not allow to solidify. Pour over the creamy layer.

Refrigerate until set and serve.

NOTE: Sometimes I do the preparation out of order, I start my Jello first so it can begin gelling, then the crust so it can get cooled, then the middle. It seems to all work out at about the same time.

Serving on a lettuce leaf or with a sprig of green is always a pretty touch.

Submitted by: Mary Boyd