2 c. pretzel sticks (thin), crushed
3/4 c. butter, melted
3 tbsp. sugar
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (9 oz.) container Cool Whip
1 (6 oz.) pkg. strawberry or raspberry Jello
12 oz. frozen strawberries or about 12 ounce frozen raspberries
2 c. boiling water

Crush pretzels. Combine melted butter, sugar and pretzels. Make sure pretzels are coated well. Put in long pan and bake 10 minutes at 400 degrees. Don't touch glaze topping when you take out of oven. Whip cream cheese and sugar until fluffy and light. Blend in Cool Whip. Spread over cooled pretzel mixture. Cover evenly and make sure all corners and edges are filled against side of pan. Dissolve Jello in boiling water. Put in frozen strawberries or raspberries and stir until thawed. Pour over Cool Whip mixture and chill. (Make sure pretzels and filling fill bottom of pan at corners and sides so they don't get soft.)