2 c. crushed pretzels
3/4 c. low fat butter, melted
1 c. plus 3 tbsp. Splenda or sugar
1 - 8 oz. pkg. low fat or regular cream cheese, softened
1 - 20 oz. can unsweetened crushed pineapple
2 pkg. sugar-free or regular strawberry jell-O
2 - 10 oz. pkg. sliced unsweetened or sweetened sliced strawberries

Combine pretzels, butter, and sugar. Spray a 9 x 13 baking dish with non-stick spray and press pretzel mixture into the bottom.

Bake at 400°F for 18-20 minutes. Cool.

In a small bowl, beat cream cheese, and remaining 1 c. of sugar until smooth. Fold in cool whip and spread over cooled crust. Refrigerate. Drain pineapple, reserving juice; set pineapple aside. Add water to juice to make 1 c. Put in small saucepan and bring to boil. Pour into large bowl and stir in jell-O. Drain berries, reserving juice. Add water to juice to make 1 1/2 c. and stir this into jell-O mixture. Refrigerate until partially set. Stir in all fruits and spoon over cream cheese layer. Cover and chill 3-4 hours.

Makes 18 servings.