CRUST:

2 cups crushed pretzels
3 tbsp. sugar
1/2 cup (1 stick) butter

Mix crushed pretzels with sugar and butter. Press into 9x13-inch pan. Bake at 350°F for 10 minutes. Cool.

FILLING:

1 (8 oz.) pkg. cream cheese, at room temperature
1 cup sugar (confectioners' or granular)
12 oz. Cool Whip

Mix cream cheese and sugar. Fold in Cool Whip. Spread over pretzel crust mixture.

TOPPING:

2 (3 oz. ea.) pkgs. strawberry Jello
2 cups boiling water
2 (10 oz. ea.) pkgs. frozen strawberries

Add frozen strawberries to hot Jello (Jello and water). Stir until strawberries thaw and Jello starts to thicken. Pour on top of rest of dessert.

Let dessert set in refrigerator before serving.