CRUST:

2 2/3 c. crushed pretzel sticks
1 1/2 sticks butter, melted
4 tbsp. sugar

To make crust, mix the crushed pretzel sticks, butter, and sugar. Line the 9x13 inch baking dish with mixture. Bake 10 minutes at 350 degrees. Cool!

Middle Layer:

1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 1/2 c. Cool Whip

For the second layer, blend the softened cream cheese and sugar. Add the Cool Whip, blending thoroughly. Spread this mixture over the crust; chill thoroughly.

Top Layer:

6 oz. pineapple juice
1 (6 oz.) box strawberry Jell-O
2 (10 oz.) pkgs. frozen strawberries

For the Top Layer, add enough water to the pineapple juice to make 3 cups total; boil thoroughly. Add Jell-O and stir until dissolved completely. Add frozen strawberries; mix well. Refrigerate until mixture starts to partially jell. Then pour mixture on top of other layers. Refrigerate at least 4 hours, or overnight. (Serve that day or the next day. Pretzels get too soft after that time.)