2 c. broken pretzels
3/4 c. butter
3 tbsp. sugar
8 oz. room temperature cream cheese
8 oz. Cool Whip
1 c. granulated sugar
1 c. boiling water
20 oz. can crushed pineapple, drained
6 oz. pkg. strawberry Jello
16 oz. pkg. frozen strawberries

Bottom Layer: Spread pretzels in a 9 x 13 inch pan, sprinkle the sugar over the pretzels and dot with butter. Bake at 400 degrees for 7 minutes. Cool.

Middle Layer: Whip cream cheese, Cool Whip and sugar. Spread over pretzels. Refrigerate until firm.

Top Layer: Dissolve Jello in water. Add strawberries and pineapple. Pour on middle layer and refrigerate.