Crust
2 cups finely crushed pretzels
1/3 cup granulated sugar
2/3 cup melted butter or margarine

Mix crushed pretzels, sugar and butter; press firmly into bottom of 13 x 9-inch baking pan. Bake at 350 degrees F for 10 minutes. Cool.

Filling
12 ounces PHILADELPHIA Cream Cheese , softened
1/4 cup granulated sugar
2 tablespoons milk
1 cup thawed COOL WHIP Whipped Topping
2 cups boiling water
1 large box JELL-O Brand Strawberry Flavor
    Gelatin OR 2 small boxes
1 1/2 cups cold water
2 pints strawberries , sliced

Beat cream cheese, sugar and milk until smooth. Gently stir in whipped topping. Spread over crust.  Refrigerate.

Meanwhile, stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).

Stir in strawberries. Spoon over cheese layer. Refrigerate 3 hours or until firm. Cut into squares. Garnish with additional whipped topping, if desired.

NOTE: Recipe can be halved.