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
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.