Preheat oven to 350F.

** Note, use all the butter for the pretzel crust … 3/4 cup plus 2 Tablespoons**

Mix together the pretzels, 4 1/2 Tablespoons of sugar and melted butter.

Spray your 9X13 pan with a very light coating of non stick spray and press the pretzel mixture into the bottom making an even layer.

Bake for 10 minutes and 10 minutes only. (If you bake longer you won’t get the crust out of the pan). Set aside to cool completely.

In medium bowl, beat the sugar and cream cheese until smooth. Add the whipped topping, and mix until incorporated. Spread evenly over the cooled crust. Cover crust completely with an even layer of the mixture.

Refrigerate until set, about 30-45 minutes or longer.

In medium bowl, stir together the gelatin mix and boiling water until the mix is dissolved. Mix in frozen strawberries, and stir until thawed. Pour the gelatin mix over cream cheese holding back the strawberries. Once the cooled liquid has been poured, place the strawberries around the dish and space out to your liking.

(I found that placing the berries after the liquid has been poured keeps pieces of the chilled cream cheese mixture from breaking loose when moving the strawberries and it makes for a cleaner gelatin presentation.)

Refrigerate until completely chilled, at least an hour.