Pretzel Salad (Alison Pantry)

2 cups crushed thin pretzels
3/4 cup melted butter or margarine
1 cup powdered sugar
3/4 cup Jell-O strawberry, raspberry, or cherry
1 1/4 cup Whole strawberries or Red Raspberries
2 cups boiling water
3 Tbsp sugar
8 oz cream cheese
1 8 oz tub Cool Whip

First layer:
Mix pretzels, butter and sugar. Press into 9"x 13" pan. Bake at 375` for 8 minutes.
Second layer:
Beat cream cheese and powdered sugar together. Add cool whip. Spread over cooled crust.
Third layer:
Mix Jell-O with boiling water. Add berries. Let stand 10 minutes. Pour over cream cheese layer. Refrigerate until well set– Serve.