CRUST:

2 c. crushed pretzels
3/4 c. butter
3 tbsp. sugar

Mix and press into 9" square pan. Bake at 400 degrees for 7 minutes. Cool.

FILLING:

2 sm. pkgs. strawberry Jello
2 c. hot water
2 (10 oz.) pkgs. frozen strawberries, semi-thawed
1 sm. can crushed pineapple

Dissolve Jello in hot water. Refrigerate until thick and easy to pour. Add semi-thawed strawberries and pineapple. Mix together and set aside.

FILLING #2:
9 oz. container Cool Whip
1 lg. cream cheese, room temp.
3/4 c. sugar

Mix together and put in pretzel crust. Pour Jello mixture over top. Refrigerate then serve.