2 c. pretzels (crushed)
1/4 c. sugar
2 c. Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 (10 oz.) pkg. frozen strawberries
1 1/2 stick butter (melted)
1 (8 oz.) pkg. cream cheese (softened)
1 c. sugar
2 c. canned pineapple juice

Crush pretzels finely, melt the butter and pour over the pretzels and add the 1/4 cup sugar. Mix together and pour into a 9x13 inch pan, press firmly into pan and bake for 10 minutes at 350 degrees, remove from the oven and cool. Mix the softened cream cheese and 1 cup sugar well. Add the Cool Whip and stir until smooth. Pour over the cooled crust and chill until set. Heat the pineapple juice and dissolve the Jello in the juice stirring well. Add the frozen strawberries to the heated Jello and stir until thawed. Pour into a bowl and place in the refrigerator until it just begins to set. Pour over the top of the cream cheese mixture and chill for 5 to 6 hours. Cut into squares and serve. Yields 24 squares.