2 c. coarsely crushed pretzels
3 tbsp. sugar
1 1/2 sticks butter
6 oz. strawberry Jello
2 sm. pkg. frozen strawberries (about 16 oz.)
1 can crushed pineapple, drained
2 c. boiling water
1/2 c. cold water
1 (8 oz.) pkg. Philadelphia cream cheese
1 (8-9 oz.) carton Cool Whip

Mix pretzels, sugar and butter. Pat into 9x13 inch loaf pan. Bake at 350 degrees for 15 minutes. Cool thoroughly.

Dissolve Jello in boiling water. Add cold water, partly thawed strawberries and crushed pineapple. Mix well. Refrigerate until it starts to set. Soften Philadelphia cream cheese. Mix with Cool Whip and spread over cooled pretzel crust. Top with Jello mixture. Refrigerate. Cut into servings.