CRUST:

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

Mix and spread on bottom of a 9 x 13 inch glass pan. Bake 5 minutes at 350 degrees. Remove from oven and cool.

FILLING:

8 oz. pkg. cream cheese
3/4 c. sugar
9 oz. container Cool Whip

Blend cream cheese and sugar together. Fold in Cool Whip. Spread over cooled crust.

TOPPING:

2 pkg. strawberry Jello
2 c. hot water
10 oz. pkg. frozen strawberries

Mix together. As Jello begins to set, pour over filling. Refrigerate.

NOTE: 2 cups of fresh fruit and juice may be used.