2 2/3 c. broken pretzels
1 1/2 sticks butter
8 oz. Philadelphia cream cheese
1 c. sugar
1 med. carton Cool Whip
1 lg. can crushed pineapple
2 (10 oz.) pkg. frozen strawberries
1 lg. box strawberry Jello

Break up pretzels and measure. Spread into the bottom of 9 x 13 pan. Melt the butter and pour it over the pretzels. Mix together. Bake in a 350 degree oven for 10 minutes. Cool. Cream together the cream cheese and sugar. Add the Cool Whip. Spread on top of pretzels. Refrigerate. Drain the fruit juice and bring to a boil. Add the Jello. Dissolve. Refrigerate the Jello until it is thick but not solid. Add the fruit and spread on top of the other mixture. Refrigerate for about 2 hours.