2 c. crushed pretzels
1 tbsp. sugar
3/4 c. butter, melted
8 oz. pkg. cream cheese
1 c. sugar
4 oz. pkg. Cool Whip
2 c. pineapple juice
2 (3 oz.) pkg. strawberry Jello
2 (10 oz.) pkg. frozen strawberries

Combine the pretzels and 1 tablespoon sugar for crust. Add butter and stir well. Press into a 9 x 13 inch pan. Bake at 350 degrees for 6 to 10 minutes. Cool. For filling, beat together the cream cheese and 1 cup sugar until smooth. Fold in Cool Whip. Spread mixture over crust. For topping, combine pineapple juice and Jello in a small saucepan. Cook over medium heat until gelatin is dissolved. Add strawberries. Pour gelatin mixture over cream cheese layer. Cover and chill 6 hours. Cut in squares to serve.