STRAWBERRY PRETZEL SALAD

CRUST:
2 cups crushed pretzels
3/4 cup melted butter
1/2 cup sugar
FILLING:
1 (8 oz) pkg cream cheese, softened
1 cup powdered sugar
1 (10 oz) container Cool Whip, thawed
1 (6 oz) box strawberry Jello
2 cups boiling water
2 boxes (10 oz each) frozen strawberries

Preheat oven to 350 degrees F.

Mix pretzels, butter, and sugar for crust. Press into a buttered 9x13-inch baking pan.

Bake for 10 minutes at 350 degrees. Cool on rack.

Mix cream cheese, powdered sugar and Cool Whip; pour over cooled crust.

Stir together Jello and boiling water until Jello is dissolved. Stir in strawberries and allow to gel, slightly.

Pour over Cool Whip mixture in pan and chill overnight.