2 c. pretzels
3 tbsp. sugar (or a little less)
3/4 c. melted butter
1 lg. pkg. strawberry Jello (or 2 sm. pkg.)
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries
8 oz. cream cheese
1 c. (or less) sugar
9 oz. Cool Whip

GLAZE:

Dissolve 1 large package strawberry Jello in 2 cups boiling water. Add 2 (10 ounce) packages frozen strawberries. Chill until set, then whip with beater. Set aside in cool place (refrigerate is okay).

CRUST:

Crush 2 cups pretzels. Add 3 tablespoons sugar, 3/4 cup melted butter. Pat into 13 x 9 pan. Bake 8 minutes at 350 degrees. Cool.

FILLING:

Combine 8 ounces cream cheese and 1 cup (or less) sugar. Fold in 9 ounce Cool Whip and spread over cooled crust.

Pour glaze over filling and refrigerate 4 hours or overnight.