Pretzel Salad.

• Pretzel Salad
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• For the crust:
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• 2 1/2 cups crushed pretzels
• 3 tablespoons confectioners' sugar
• 3/4 cup melted butter
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• For the filling:
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• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 cup frozen whipped topping, thawed
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• For the topping:
• 1 (6 ounce) package strawberry flavored gelatin mix
• 1 1/2 cups boiling water
• 1 (16 ounce) package frozen strawberries
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• Preheat oven to 375 degrees F. In a medium bowl combine crushed pretzels, 3 tablespoons confectioners sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish. Bake in preheated oven for 10 minutes. Cool. 
• To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioners sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate. 
• Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.