Judy’s Strawberry Pretzel Salad

Preheat oven to 350 F.

Mix together the pretzels, the first amount of sugar and the melted butter in a bowl. Press into the bottom of a lightly greased 9×13 pan. Bake for only 10 minutes. Remove from oven. Set aside to cool completely.

In a medium bowl, beat the second amount of sugar and the cream cheese until smooth. Fold in the whipped topping then spread evenly over the cooled crust. Cover whipped topping to the edge of the crust, so that your gelatin won’t get into the crust later. Refrigerate until set, about 30 minutes.

In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least an hour.