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Blue Ribbon Pretzel Salad

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2 c crushed pretzels
2 T sugar
3/4 c butter, melted

Filling:

8 oz. cream cheese, softened
9 oz cool whip thawed
1 c sugar

Jello:

6 oz strawberry jello
2 c hot water
20 oz. frozen strawberries

Crust: Mix crushed pretzels, melted butter, and sugar. Transfer mixture into a 9" round or a 9X10 glass pan. Bake 10 minutes at 400 degrees. Cool completely. Filling: Blend cream cheese, cool whip and sugar. Spread half of the cream cheese mixture over pretzel crust. Stand whole pretzels up around perimeter of pan. Spread remaining cream cheese mixture behind pretzels around perimeter. Jello layer: Mix jello and water according to package directions. After jello is dissolved add strawberries. pour over cream cheese layer and refrigerate overnight.
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