Crust:

 1-1/2 c. crushed pretzels (crush until pretzels are small…not pretzel dust!)  :)
 1/2 c. sugar
 1 c. butter

Mix pretzels, sugar and butter and press into a 9 x 13-inch pan.  Bake at 350 degrees for 6 minutes. Let cool for 15 minutes.  Start making the filling.

Filling:

 1/2 c. sugar
 8 oz. cream cheese (room temperature)
 12 oz. Cool Whip

Mix sugar, Cool Whip and cream cheese together and spread on cooled crust.

Topping:

 2 C. boiling water
 6 oz. pkg. strawberry or raspberry Jell-O
 1 C. frozen strawberries or raspberries (I prefer raspberries)

Dissolve Jell-O in hot water. Add frozen fruit. Let cool. Pour over top of filling and refrigerate until set.  If desired, you can top with additional whipped topping. 

ADDITIONAL NOTE – You can make the jello flavor match with the fruit (i.e. – strawberry jello with strawberries or orange jello with mandrain oranges) or you can mix it up (i.e. – peach jello with raspberries, lime jello with pineapple tidbits).  Just make sure if you use a canned fruit that you drain the juice first.

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