2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
1 (8 oz.) cream cheese
3/4 c. sugar
1 large pkg. strawberry jello
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries or 1 qtsp.
1 large Cool Whip

Mix pretzels, butter and 3 tablespoons sugar and press into large oblong cake pan.

Bake 8 minutes at 400°F. Cool completely. Beat cream cheese and 3/4 cup sugar until smooth; add Cool Whip and mix. Spread over pretzels. Seal edges and refrigerate until firm. Mix jello, 2 cups boiling water and berries. Let set up slightly, then pour over cream cheese mix and refrigerate. Keeps fine so you can make day ahead. Note: You may substitute peach jello and peaches, raspberry jello and berries, cherry jello and cherries, or orange jello and oranges.