2 c. thin pretzels, crushed
3/4 c. melted butter (1 1/2 sticks)
3 tsp. sugar
1 (6 oz.) strawberry Jello
2 c. boiling water
2 (10 oz.) pkg. frozen strawberries
1 (8 oz.) cream cheese
1 c. sugar
1 (8 oz.) carton Cool Whip

Crush pretzels. Mix butter and sugar. Put in bottom of 9 x 13 inch glass dish. Bake at 400 degrees for 8 to 10 minutes. Cool. Mix water and Jello. Add frozen strawberries. Refrigerate until partially set. Soften cream cheese and mix with sugar. Add Cool Whip. Put this mixture on top of pretzels. Be sure to seal the sides. Put Jello mixture on top. Refrigerate.

Variation: Jerrie Bonner omits the sugar in the bottom layer and uses 2 cups unsweetened pineapple juice instead of water to dissolve the Jello.