Servings: 12

3⁄ 4 cup Butter, melted 3⁄ 4 cup Butter, melted
2 teaspoons Sugar 2 teaspoons Sugar
3 cups Pretzels, crushed but still somewhat chunky 3 cups Pretzels, crushed but still somewhat chunky
 
3⁄ 4 cup Sugar 3⁄ 4 cup Sugar
8 ounces Cream Cheese, softened at room temperature 8 ounces Cream Cheese, softened at room temperature
1 Cool Whip, regular size; thawed 1 Cool Whip, regular size; thawed
 
1 container (16-20 oz) Frozen Strawberries, sliced and sweetened 1 container (16 to 20 oz) Frozen Strawberries, sliced and sweetened
1 large (6 oz) Strawberry Jello 1 large (6 oz) Strawberry Jello
2 cups Boiling Water 2 cups Boiling Water

Preheat oven to 350 degrees. Spray 9x13 glass baking dish with cooking spray.
Take strawberries out of the freezer so they can partially thaw.
Mix melted butter, sugar and pretzels together and pat into bottom of prepared baking dish. Bake at 350 for 10 to 12 minutes. Allow to cool a bit and then refrigerate until COLD. This will allow the butter to harden back up and keep the pretzel layer from falling apart when you spread the cream cheese layer.
Beat sugar into cream cheese until creamy. Stir in Cool Whip. Spread over cold pretzel layer. NOTE: Make sure to spread it all the way to the sides of the pan. This will prevent the jello layer from seeping through to the pretzel layer.
Put baking dish back into the refrigerator to firm up while you make the strawberry layer.
Put partially thawed strawberries into a bowl and break them up a bit with a fork or your hands (helpful if you take them out a little bit early so they are still frozen but thawed just a little bit). Dissolve Jello in boiling water. Stir strawberries in. Set aside for 15 minutes then slowly pour over cheese layer.
Refrigerate until set. Cut into squares to serve.

Original recipe calls for 2 cups crushed pretzels. I think I will probably go back to that because crust has been too crumbly.  Original recipe calls for 2 cups crushed pretzels. I think I will probably go back to that because crust has been too crumbly.
2021 - Tried increasing butter to 2 sticks and leaving pretzels at 3 cups. Also increased sugar in crust to 3 tsp  2021 - Tried increasing butter to 2 sticks and leaving pretzels at 3 cups. Also increased sugar in crust to 3 tsp