Triple B Farms' Strawberries and Cream Pretzel Salad

1 pkg Natural Strawberry Dip Mix
3 cups crushed pretzels (approx 10oz)
2 Tbsp sugar
3/4 cup melted butter or margarine
6 oz pkg strawberry gelatin
2 cups boiling water
1 cup ice water
1 large (16 oz) container Cool Whip
8 oz cream cheese, softened

Crust: Preheat oven to 375 degrees. Crush pretzels until crumbly; add 2 Tbsp sugar and melted butter. Mix well and pat into the bottom of a 9x13" baking pan or dish. Bake for 10 minutes.

Layer 1: Dissolve gelatin in 2 cups boiling water; stir until completely dissolved. Add 1 cup ice cold water, stir. Chill for approximately 30 minutes and fold in 2 cups of Cool Whip. Carefully spread this mixture over pretzel crust.

Layer 2: Mix softened cream cheese and Natural Strawberry Dip Mix together until well blended. Fold in 2 cups Cool Whip; mix well. Refrigerate overnight or minimum 8 hours. When serving, top with fresh Triple B Strawberries! Enjoy!