2 c. fairly finely crushed pretzels
3/4 c. sugar
1 1/2 sticks (3/4 c.) butter
2 (3 oz.) pkgs. strawberry gelatin
2 c. boiling water
2 c. unsweetened pineapple juice
2 (1 lb.) pkgs. frozen whole strawberries, thawed or 3 pts. fresh strawberries cut in quarters or halves
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) carton non-dairy whipped topping
Lettuce (opt.)

Thoroughly mix together pretzels, one fourth cup of sugar and melted butter. Spread mixture in a shallow pan, 9"x13". Bake 10 minutes at 350 degrees. Cool mixture slightly, then stir in until crumbly. If it gets too cool, it will stick together; set aside.

Dissolve gelatin in boiling water. Add pineapple juice. Pour mixture into a 9"x13" dish. Refrigerate until slightly thickened. Fold strawberries. Refrigerate until firm, but not quite set. (If it gets too firm 2nd layer won't stick.)

Using mixer, beat cream cheese with remaining 1/2 cup of sugar until it is very soft. Beat in whipped topping until smooth. Spread mixture on gelatin layer. (Mixture will be stiff, and a bit difficult to work with, but try to spread it as evenly as possible. Whipping cream isn't used in this recipe since it is likely to turn to butter during beating period.) Sprinkle pretzel pieces on top, pressing them in slightly with finger tips. Refrigerate until firm. Serve on lettuce as a salad or without as a dessert. Cut into squares and serve. 10 to 15 servings.