2 c. crushed pretzel into 1/2 inch size
3 tbsp. sugar
3/4 c. melted butter

While preheating oven to 400 degrees, mix pretzels, sugar, and butter and spread in 9 x 13 inch pan. Bake 7 minutes. Let cool for 1 hour.

FILLING:

1 (6 oz.) pkg. wild strawberry Jello
1 (8 oz.) can crushed pineapple (in heavy syrup)
1 (8 oz.) pkg. cream cheese, softened
10 oz. pkg. strawberries
1 c. sugar
1 (8 oz.) carton Cool Whip

Dissolve Jello in 2 cups boiling water. Add strawberries and pineapples. Chill until partially set. Cream together cream cheese, sugar, and Cool Whip. Pour this mixture over pretzel, then strawberry mixture on top; refrigerate overnight.