Pretzel Jell-O Cake

Crust:
2 c. crushed pretzels (sticks)
3/4 c. melted butter
3 tbsp. sugar
Mix together - press into 9 x 13 inch pan or dish. Bake at 400° for 8 minutes. Let cool completely.
Next layer:
1 (8 oz.) pkg. softened cream cheese
1 small Cool Whip
1 c. sugar
Beat together cream cheese and sugar. Then beat in Cool Whip. Spread over pretzel crust.
2 cups boiling water and 1 cup cold water
20 oz. frozen or fresh strawberries
1 lg. pkg. strawberry Jello
Mix together Jell-O with 2 cups boiling water until dissolved. Add strawberries and cold water (I add the strawberries when they are still a little frozen, this helps the Jell-O set faster) let set in refrigerator for 10 minutes. Then add Jell-O over the top. Chill until set, best if you let sit over night before serving. This could also easily be done with Raspberry Jell-O and raspberries.

**A couple of things I have learned from trial and error on this recipe are.
1. Make sure your crust is completely cooled and even a little chilled before adding your cream cheese layer. Because if you don't it's almost impossible to spread with out picking up the pretzels too!
2. Make a good barrier with the cream cheese layer, make sure not to leave any holes where the Jell-O could leak through. It will make your pretzels soggy.