Here is another version of Pretzel-Strawberry Salad. It uses more sugar. I use the low sugar version for I am diabetic, so I substitute sugarfree Jello. However I do like some sweetner in the cream cheese layer, so substitute some Nutrisweet.

PRETZEL SALAD
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CRUST

2 cups crushed pretzels
3/4 cup melted butter
3 tsp sugar

FILLING

1 (8 oz) cream cheese
1 cup sugar
1 medium size Cool Whip

TOPPING

1 (6 oz) box strawberry Jello
2 (10 oz) frozen strawberries
2 cups boiling water

Mix crushed pretzels, sugar, and melted butter.
Press into a 9 x 13 glass dish. Bake at 400 degrees F
for 8 minutes. Cool completely.

Mix together cream cheese and sugar until smooth.
Fold in Cool Whip. Spread on top of cooled pretzel
crust.

Dissolve Jello in boiling water, add frozen strawberries
(water will melt them) Let stand for 10 minutes.
Pour mixture onto cream cheese layer. Refrigerate for 2 hours.

*If you don't like strawberries, I'm sure you could substitute
another flavor/topping.

You can also use a 16 oz. pkg. of frozen strawberries, and 1-8 oz. can of crushed pineapple which has been drained. I eat this for dessert and really enjoy it.