Filling:

1 (8 oz) pkg cream cheese
1 c sugar
1 (8 oz) Cool whip

Mix sugar and cream cheese; add Cool Whip. Spread over crust and let stand at least one hour in refrigerator.

Topping:

1 large box stawberry jello
2 (10 oz) pkg frozen strawberries

Dissolve jello in 2 c boiling water. Stir in slightly thawed stawberries. Refrigerate until mixture is slightly set up. Pour over other layers. Let set in refrigerator at least 8 hours.

Crust:

2 c pretzels crushed
3/4 c butter, melted
3 tbsp sugar

Mix crust ingredients in a 9 x13 pan.

Bake at 400°F for 8 minutes. Let cool.