2 c. crushed pretzels
3/4 c. butter, melted
3 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. sugar
9 oz. cool whip
2 (3 oz. each) pkgs. strawberry jello
2 c. boiling water
2 (10 oz. each) pkgs. frozen strawberries

Mix pretzels, butter and sugar. Spread in a 9x13-inch pan and bake 8 to 10 minutes at 400°F. Cool. Blend cream cheese and sugar. Fold in cool whip. Spread on cookie crust. Dissolve jello in water. Stir in strawberries. When partially set, pour over top and refrigerate.