Strawberry Pretzel Salad

• 2 cups crushed pretzels

• 3/4 cup melted unsalted butter

• 3 tablespoons sugar

• 1 (8 ounce) package softened Philedelphia cream cheese

• 1 cup white sugar

• 1 (8 ounce) container thawed cool whip

• 2 (3 ounce) packages strawberry jello

• 2 cups boiling water

• 2 (10 ounce) packages frozen strawberries

Preheat oven to 400 degrees F

Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust making sure to get to the edges really well and seal them with cream cheese.

Refrigerate one hour.

Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.

Refridgerate until set, a couple hours.