1/4 cup sugar
1/2 cup butter, melted
1 - 3 ounce box strawberry jello
1 packet plain Knox gelatin
1 cup boiling water
2 cups vanilla ice cream
1 cup diced strawberries
1 - 8 ounce container Cool Whip, thawed
Combine the pretzels, sugar, and butter and stir until combined. Press into the bottom and sides of a 9 inch pie plate. Refrigerate. Stir the boiling water and both gelatins together until dissolved. Add the ice cream and stir until melted. Stir in the ice cream while the water is still very hot. The mixture will start to thicken quickly, so stir quickly. Stir in the diced strawberries. Spoon the mixture into the pretzel crust. Use a piping bag and icing tip 1M to cover the top of the pie with Cool Whip. Refrigerate for at least 1 hour before serving. The crust will be slightly crumbly. Cut into 10 slices. Best served within 24 hours of making this pie.