Crust:

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

Topping:

2 (8 oz.) pkg. cream cheese
1 1/2 c. sugar
1 pint whipping cream (chilled)
2 tbsp. lemon juice
1 qt. strawberries, sliced
1 (3 oz.) pkg. strawberry gelatin
1 kiwi fruit sliced (optional)
5 whole strawberries (optional)

Crust: Combine crushes pretzels, melted butter and sugar. Press mixture firmly into a 9 x 13-inch baking dish.

Bake for 10 minutes at 350°F. Allow crust to cool before adding topping.

Topping: In a chilled bowl beat whipping cream and 1/2 cup of sugar until stiff. Set aside. In a large mixing bowl beat cream cheese and 1 cup sugar until smooth. Add lemon juice to cream cheese mixture and beat for one minute. Fold in two-thirds of whipping cream. Spread mixture over crust and refrigerate. Refrigerate remaining one-third of whipping cream. Next prepare gelatin according to directions on package. Add gelatin to cool and refrigerate. Arrange sliced strawberries on top of cream cheese mixture. When gelatin has reached soft-jellied stage, spread evenly over strawberries. Refrigerate until gelatin becomes firm and garnish with remaining whipped cream, kiwi fruit and strawberries. Refrigerate until serving time.