2 c. crushed pretzels
1 1/2 sticks butter, melted
3 tbsp. sugar

Combine, pat into 9 x 13 inch pan. Bake 8 minutes at 400 degrees. Cool.

FILLING:

8 oz. cream cheese
8 oz. Cool Whip
1/3 c. sugar

Cream sugar into cream cheese. Stir in Cool Whip. Spread on top of cooled crust and chill while making Jello.

TOPPING:

1 (6 oz.) pkg. strawberry Jello
2 c. boiling water (omit cold water)
2 (10 oz.) pkg. frozen strawberries (do not thaw)

Combine and pour carefully over cream cheese mixture. Refrigerate and serve with whipped topping or plain.