This makes a great summer treat!
2 c. finely crushed pretzels (mine looked slightly larger than chopped pecans)
1/2 c. sugar, divided
2/3 c. butter, melted
1 1/2 packages (8oz each) cream cheese, softened
2 T. milk
1 c. whipped topping
2 c. boiling water
1 pkg. (6oz) strawberry jello
1 1/2 c. cold water
4 c. fresh strawberries, sliced
Heat oven to 350 degrees. Mix pretzel crumbs, 1/4 c. sugar and butter; press onto bottom of 13x9-inch pan. (I added 2 graham crackers, crushed as well). Bake 10 minutes. Cool.
Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate.
Prepare jello according to package directions. Refrigerate 1 1/2 hours or until thickened. Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
Serve with more whipped topping if desired.