Pretzel-Crust Salad

2 cups crushed pretzels
½ cup butter, melted
1 T sugar
1 (8-oz) pkg cream cheese, room temperature
1 cup sugar
1 (8-oz) carton frozen whipped topping, thawed
1 (6-oz) pkg strawberry-flavored jello
2 cups boiling water
2 (10-oz) pkg frozen strawberries, thawed, undrained

Preheat oven to 400.   In a medium bowl, combine pretzels, melted butter and 1 T sugar.  Blend well, then press mixture evenly over bottom of a 13 x 9 baking dish.  Bake 6 to 8 minutes or until firm.  Do not overbake.  Cool on a rack.  In a medium bowl, beat cream cheese and 1 cup sugar until blended.  Fold in whipping topping.  Spread over cooled pretzel crust.  Cover; refrigerate.   In another medium bowl, combine jello and boiling water; stir until jello is dissolved.  Stir in undrained strawberries.  Cover; refrigerate until mixture is thickened and very syrupy.  Pour mixture carefully over cream-cheese filling.  Cover; refrigerate at least 6 hours or until firm, or up at 24 hours.   Cut in squares to serve.  Makes about 15 servings.