Crust
Crush pretzels into small pieces
Melt margerine or butter
Mix all ingredients together using a fork
Pat into 9 x 13 dish
Bake 8-10 min @ 375
Cool completely
Filling
Beat cream cheese and sugar til fluffy
Fold in cool whip or whipped cream
Spread onto cooled crust
Put in refridgerator while making strawberry jello topping
Topping
Dissolve jello in boiling water according to package directions
Add strawberries
Stir until strawberries are thawed and jello begins to congeal
If using fresh, stir well smashing a few strawberries
Pour evenly over chilled creamy filling
Refrigerate for appx 4 hours
Cut with sharp knife prior to serving