1 lg. strawberry Jello
2 c. boiling water
2 sm. boxes sliced frozen strawberries
2 c. salted pretzels, crushed (thin sticks)
3/4 c. butter
1 lg. Cool Whip
8 oz. cream cheese

Combine Jello with boiling water; stir in frozen strawberries and juice. Mix well. Place in refrigerator until slightly thickened. Crush pretzels with rolling pin; add butter and sugar. Mix well. Press into 9x13 inch cake pan. Bake at 300 degrees for 10 minutes; cool well.

Combine Cool Whip and cream cheese; mix well with beater. Pour over crust. Place in refrigerator 20 to 25 minutes. Pour Jello mixture over Cool Whip. Refrigerate 4 to 6 hours before serving.