CRUST:

1/2 c. sugar
1/2 c. butter
1 1/2 c. crushed pretzels

FILLING:

1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) carton Cool Whip

TOPPING:

1 (6 oz.) pkg. strawberry Jello
2 (10 oz.) pkgs. frozen strawberries, thawed & drained (save juice for part of liquid in Jello)

Combine crust ingredients and press into a 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool. Mix sugar, softened cream and cool Whip together until smooth. Pour onto cooled crust. Mix Jello as per package directions using juice from strawberries and pour over filling. Chill until set. Serves 12 to 16.