Strawberry Pretzel Salad

3/4 cup butter
2 cups pretzel crumbs
3 tablespoons sugar
8 ounces cream cheese, softened
1 cup sugar
2 cups whipped topping, softened
6 ounce package strawberry gelatin
2 cups boiling water
10 ounce package frozen strawberries, defrosted

Preparation:

Preheat oven to 400 degrees F. Melt butter in 9 x 13-inch pan in oven. Remove from oven and stir in pretzel crumbs and 3 tablespoons sugar. Spread evenly in pan. Bake for 8 to 10 minutes. Remove and cool completely. Beat cream cheese and sugar. Stir in whipped topping. Spoon onto cooled pretzel crust. Dissolve gelatin in boiling water. Stir in defrosted strawberries and juice. Smash-up berries while combining. Pour over cream cheese layer. Refrigerate until gelatin congeals. Serve cold.

Note: I used sugar-free gelatin and substituted the sugar in the cream cheese with Splenda.