2 2/3 c. crushed pretzel sticks
1 1/2 sticks butter, melted
3 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
2 c. Cool Whip
1 (6 oz.) box strawberry Jello
6 oz. pineapple juice
2 (10 oz.) pkg. frozen strawberries

To make crust: Mix crushed pretzel sticks, butter and sugar and pat in 9x13 inch dish. Bake 10 minutes at 350 degrees. Cool.

For the second layer, blend cream cheese and sugar. Add Cool Whip, blending well. Spread over crust and chill.

For the third layer, add water to pineapple juice to make 3 cups and boil. Add Jello and stir until dissolved. Add frozen strawberries. Mix well, refrigerate for 30 minutes. Pour on top of other layers. Refrigerate for 4 hours. Serve that day or next day (pretzels get too soft after that).