2 2/3 c. broken pretzels
1 1/2 sticks butter
1 1/3 c. sugar
8 oz. cream cheese
2 (10 oz.) frozen strawberries
1 large can crushed pineapple
2 c. (room temperature) Cool Whip
1 (3 oz.) box strawberry jello

Mix broken pretzels with melted butter and 1/3 cup sugar. Put into bottom of 9 x 13 pan and bake at 350°F for 10 minutes. Let cool.

Mix cream cheese with remainder of sugar and 2 cups of Cool Whip. Spread over pretzel mixture.

Use juice from drained pineapple and drained strawberries to make 2 cups (you might need to add some water), but if you drain the pineapple and berries well, you will not need water. Heat until jello is melted. Add strawberry, pineapple mixture to jello. Let cool some. Pour over cream cheese mixture and refrigerate until firm. If you see the cream cheese coming to the top, you have put the jello mixture on the cream cheese too soon, but it will still be good.