Strawberry or Raspberry Pretzel Salad

2 1/2 cups pretzels, crushed
3/4 cup butter unsalted, melted
3 Tbsp granulated sugar
8 ounces cream cheese softened
1 cup granulated sugar
3 cups stabilized whipped cream
6 ounces strawberry (or raspberry) jello - 2 (3 ounce) packages
2 cups boiling water
3 cups strawberries sliced (or raspberry)

Instructions
Preheat oven to 400°F. Grease or parchment line a 9x13 baking dish.
Stir together crushed pretzels, melted butter and 3 tablespoons granulated sugar. Mix well and press mixture into bottom of prepared 9x13-inch baking dish. Bake 8-10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and white sugar. Fold in stabilized whipped cream. Spread mixture onto fully cooled crust. To avoid a soggy crust, just be sure the creamy layer reaches all edges of the pan. Set in refrigerator for at least 15 minutes.
Dissolve jello in boiling water. Allow to cool until mixture is about the consistency of egg whites. Stir in fruit and spread over cream cheese layer. Refrigerate until set.