Strawberry Cream Cheese Dessert

CRUST:
1 cup finely crushed pretzels
4 teaspoons sugar
1/3 cup butter, melted

FILLING:
1/4 cup cold water
1 envelope unflavored gelatin
8 ounces light cream cheese, softened
1 cup sugar
8 ounces cool whip, thawed

TOPPING:
6 ounces strawberry gelatin powder
1 1/2 cups boiling water
20 ounces frozen strawberries in light syrup
partially thawed, broken up

Heat oven to 400�F. Spray sides only of 9" springform or 13 x 9 inch pan with nonstick cooking spray. In small bowl, combine crushed pretzels and 4 tsp. sugar; mix well. Add butter; stir until well combined. Press mixture in bottom of sprayed pan. Bake at 400�F for 8-10 minutes or until set. Place cold water in small saucepan or 2 cup microwave safe measuring cup. Sprinkle unflavored gelatin over water; let stand 3 minutes to soften. Heat over low heat, or microwave on HIGH for 30-40 seconds, until gelatin is dissolved. Cool slightly.

In medium bowl, beat cream cheese and 1 cup of sugar until well blended. Beat in gelatin mixture until blended. Place bowl in freezer for 5 minutes. Beat cream cheese mixture at high speed for 2 minutes. Fold in whipped topping. Spread mixture evenly over crust. Refrigerate while preparing topping. In medium bowl, combine strawberry gelatin and boiling water; stir until gelatin is dissolved. Add frozen strawberries. Stir to separate strawberries and thicken gelatin slightly. Pour evenly over cream cheese mixture. Refrigerate at least 1 hour to set. Store in fridge.

Note: for 13 x 9 inch pan, bake crust at 400�F for 5-8 minutes or just until set; do NOT overbake.