Strawberry Jello Salad

This is a salad in the loosest sense of the word. I don't get it at all...but I do LOVE it! We actually eat this at holidays on a salad day with our dinner. I mean, that way we don't have to choose between this and pie.

My mom has made this on Thanksgiving and Christmas every year as long as I can remember. I truly don't know any other family that would call something with a pretzel/butter crust, cream cheese/whipped cream filling, and a jello top a "salad" but I'll take it. This would make a great summer dessert!

Make this, if you want to feel like a Midwestern.

Strawberry Jello Salad

2 ½ c. crushed pretzels (about 9 oz.)
¾ c. melted butter
3 tb. sugar

8 oz. cream cheese
½ c. sugar
1 tub Cool Whip, defrosted

6 oz pkg. strawberry jello
2 c. boiling water
10 oz. pkg. frozen strawberries, thawed.

Stir together crushed pretzels, sugar and melted butter. Press into the bottom of a greased 9x13'' pan and bake at 350 for 10 minutes. Cool crust completely. In another bowl cream together softened cream cheese and sugar with a mixer, then fold in the Cool Whip and carefully spread over the cooled crust. Put the pan into the fridge while preparing the last layer. Combine Jello, boiling water and strawberries. Let chill one hour until Jello mixture begins to set (this will prevent the Jello from leaking through to the crust). Pour over cream cheese mixture. Chill a few hours or until Jello is completely set.