Strawberry Pretzel Salad

Ingredients for Pretzel Crust Layer
2 Cups Crushed Pretzels (Rold Gold are my favorite)
¾ cup Real Butter
3 Tablespoons of Sugar
 
Cream Cheese Layer
8 Ounces Cream Cheese softened
¾ Cup of Sugar
8 Ounces Cool Whip thawed
 
Strawberry Topping
1 Box Strawberry Jello (6 Ounces)
4 Cups Fresh Sliced Strawberries
2 Cups Boiling Water        
 
Pre-Heat oven to 375 degrees.
Combine the crushed pretzels. Sugar and butter in a bowl and then press into a 9x13 dish.  I always prefer a glass dish when I do this recipe.  The glass holds the coolness much better for preservation. Bake 10-11 minutes and cool before putting next layer in.
In a bowl mix cream cheese and sugar together with a mixer until smooth and fluffy. Fold in Cool Whip and spread over the cooled pretzel layer. Refrigerate for 1 hour.
In a large bowl combine Jello and boiling water.  Dissolve this and allow the mixture to cool completely, then stir in strawberries and pour of cream cheese layer.
Refrigerate until firmly set 6 hrs.  Always better if overnight.