2 c. crushed pretzels, leave bite size
3/4 c. butter, melted
3 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (6 oz.) carton Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries

Mix pretzels, butter, and 3 tablespoons sugar. Press into a 9 x 13 inch Pyrex dish. Bake at 375 degrees for 6 minutes. Watch carefully; do not let pretzels burn. Cool.

Mix cream cheese and 1 cup of sugar; fold in Cool Whip. Spread over pretzel crust. Refrigerate a short time.

Add Jello to boiling water; cool. Add strawberries and cool until syrupy. Pour over cheese mixture and refrigerate. Serve in small portion because of richness. Yields 15-18 servings.