2 c. broken pretzels
3 tbsp. sugar
1 1/2 sticks butter
1 (8 oz.) cream cheese
1 c. sugar
1 (8 oz.) can crushed pineapple
1 (10 oz.) carton Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 (20 oz.) pkg. frozen strawberries

Break pretzels into small pieces and add 3 tablespoons sugar and melted butter. Mix and press into large Pyrex baking dish. Bake at 400 degrees for 7 minutes and set aside to cool.

For filling, cream the softened cream cheese with the sugar. Add the pineapple which has been drained and fold in the Cool Whip. Pour filling mixture over pretzel crust and refrigerate.

For topping, dissolve the Jello in 2 crust boiling water. Add frozen strawberries and stir until strawberries thaw and Jello starts to thicken. Pour over top of salad and refrigerate until Jello is completely set.