1. In a large bowl, combine the pretzels, butter and sugar. Press into bottom of an ungreased 13" x 9" x 2" baking pan. Bake at 350? for 10 minutes. Cool completely.

2. In a large mixing bowl, beat cream cheese and sugar until smooth. Stir in whipped topping. Spread over pretzel crust. Cover and refrigerate until chilled.

3. For topping, in a small bowl, dissolve gelatin in boiling water. Add cold water, chill until partially set. Carefully pour over filling. Cover and refrigerate for 4-6 hours or until firm. Cut into squares.