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Mix crushed pretzels, 1/4 cup of sugar, and
butter. Press firmly in 9x13-inch pan. Bake at
350 degrees for 10 minutes. Beat cream cheese,
remaining sugar, and milk until smooth. Stir in
whipped topping. Spread over crust. Refrigerate.
Stir boiling water into Jell-O until dissolved.
Stir in cold water. Refrigerate 1 1/2 hours until
slightly thickened. Stir in strawberries. Spoon
over cream cheese layer. Refrigerate 3 hours.
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