Pretzel Salad

2 cups broken pretzels
3/4 cup melted butter
1 cup plus 1 tbsp sugar
1 (8 oz ) pkg cream cheese
1 (12 oz) tub cool whip
2 pkg small strawberry jell-O
2 cups boiling water
1 (20 oz) pkg frozen, sliced strawberries

Mix pretzels, butter, and 1 tbsp sugar together, pat in bottom of 9x13 cake pan. Bake ast 250 for 8 minutes. Cool. Mix cream cheese, cool whip, and 1 cup sugar together until smooth and creamy; spread over cooled pretzel crust. Stir together jell-O, water, and strawberries until jell-O is dissolved. The cold strawberries will help to make it set faster. Refrigerate until it begins to gel, but do not allow to solidify. Pour over the creamy layer. Refrigerate until set and serve.