CRUST:

2 c. crushed pretzels (use rolling pin in plastic bag)
3 tbsp. sugar
3/4 c. (1 1/2 sticks) butter

CREAM LAYER:

8 oz. pkg. cream cheese, softened
8 oz. Cool Whip
1 sm. can crushed pineapple, drained
3/4 to 1 c. sugar (as desired)

JELLO:

1 lg. strawberry Jello mix
2 (10 oz.) frozen strawberries (or fresh)
2 c. boiling water

Mix crust ingredients together and press into oblong Pyrex dish (9 x 13 inches). Bake 7 minutes at 400 degrees. For cream layer, mix cheese and Cool Whip together. Add pineapple and sugar, mix well and spread over cooked pretzel crust. Next, pour Jello mixture over cream layer and refrigerate overnight.