2 cups crushed pretzels
3 tablespoons sugar
3/4 cup melted butter
One 8-ounce tub of whipped topping
One 8-ounce block of cream cheese, softened
1 cup sugar
One 6-ounce box of strawberry gelatin
16 ounces of frozen strawberries
2 cups water
Mix the crushed pretzels, sugar and melted butter. Press into the bottom of a 9-by-13 pan and bake at 400 degrees for 7 minutes. Remove from oven and allow to cool for one hour.
Mix whipped topping, softened cream cheese and sugar together with a mixer until combined. After crust is cool, pour over top. Refrigerate.
Add gelatin to two cups of boiling water. Once dissolved, add frozen strawberries. Pour the gelatin into a separate container and allow to partially set up.
Once partially set up, pour onto the crust and filling mixture. Allow to set up completely for at least an hour in the fridge.
Note: This salad is best eaten within the first few days it is made before the pretzels start to get soggy.