2 c. crushed pretzels
3/4 c. melted butter or margarine
1 c. PLUS 3 T. sugar, divided
1 (8 oz.) pkg. cream cheese, softened
2 c. whipped topping
1 drop food coloring (optional)
2 (3 oz.) pkgs. strawberry gelatin
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries
Combine the pretzels, butter or margarine and 3 T. of the sugar
and put into the bottom of a 9x13-inch pan. Bake for 9 minutes at 350 degrees. Let cool completely. Beat
together the cream cheese and the remaining 1 c. of sugar until smooth. Fold in the whipped topping. Add 1 drop
of food coloring, if desired, and continue to fold until the mixture has a soft tint to it. Spread over the pretzel
layer in the pan. Refrigerate until mixture firms up a little bit. Dissolve the gelatin in the boiling water.
Add the still frozen strawberries and stir. Refrigerate until the gelatin begins to thicken a bit. Pour the thickened
gelatin on top of the firmed cream cheese layer. Return to the refrigerator and chill until gelatin is set. (You
can also substitute raspberry gelatin and frozen raspberries in this recipe.)