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.