STRAWBERRY PRETZEL SALAD

3 cups finely crushed pretzels
1/2 cup sugar
3/4 cup butter, melted
1 block (8-oz) cream cheese, softened
1 cup sugar
1 carton (8-oz) frozen whipped topping, thawed
2 pkgs (10-oz each) frozen strawberries in syrup, thawed
2 boxes (3-oz each) strawberry gelatin
2 cups boiling water

Crust:
In a medium bowl combine the pretzels crumbs and the half-cup of sugar.  Add the melted butter and stir well to combine.  Press the pretzel mixture into an ungreased 3-quart baking dish.  Bake for 10 minutes. Cool in the dish on a wire rack.

In a large bowl combine the cream cheese and the cup of sugar; beat with an electric mixer on medium speed until well mixed.  Slowly beat in the whipped topping.  Spread mixture over the cooled crust.

In a separate large bowl, combine the strawberries and gelatin.  Stir in the boiling water and stir 2 minutes or until the gelatin is completely dissolved.  Carefully pour over the cream cheese layer.  Cover and chill 4 to 24 hours or until set.