CRUST:

1 1/4 cups crushed pretzels
1/4 cup granulated sugar
1/2 cup (1 stick) butter, melted

Combine crushed pretzels and granulated sugar, then stir in melted butter. Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. Cover and chill in refrigerator.

FILLING:

1 cup creamy peanut butter
1 (8 oz.) pkg. cream cheese, softened
1/2 cup confectioners' sugar
1 1/2 cups frozen whipped dessert topping, thawed (Cool Whip)
1 (21 oz.) can strawberry pie filling (Lucky Leaf)

Beat together peanut butter, cream cheese and confectioners' sugar with an electric mixer on medium speed. Fold in the whipped dessert topping. Spoon 1/2 cup of the strawberry pie filling into the crust-lined pie plate. Carefully spread the peanut butter filling over top of the pie filling. Top with the remaining pie filling.

Cover and chill in refrigerator for 2 hours before serving.

Makes 10 servings.

Submitted by: Joyce Bonner