Strawberry Margarita Squares

Crust:
2 cups mini-twist pretzels (1 cup crushed)
1/2 cup margarine, melted
1/4 cup sugar

Filling:
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup thawed, frozen margarita mix concentrate (non-alcoholic)
16 oz. Cool Whip, divided
1 pkg. (3 oz.) strawberry jello
1/2 cup boiling water
1 pkg. (10 oz.) frozen, sliced strawberries in syrup

Preheat oven to 350. Combine crust ingredients and press into bottom of a 9x13 pan. Bake 10 minutes. Cool completely.Beat cream cheese, and margarita mix. Fold in 2 cups of Cool Whip. Spread mixture over crust. Refrigerate while preparing strawberry layer.Combine gelatin with boiling water. Stir until completely dissolved. Add frozen strawberries, and stir until dissolved and mixture starts to thicken. Whisk in 3 cups Cool Whip. Spread over the cream cheese layer. Refrigerate 3 hours to set.