CRUST:

2 c. pretzels, crushed
1 tbsp. sugar
3/4 c. butter, melted

Combine the crushed pretzels and 1 tablespoon sugar. Add butter, stirring until well combined. Press onto the bottom of a baking pan. Bake in a 350 degree oven 6 to 10 minutes; cool.

FILLING:

1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (4 oz.) container frozen whipped dessert topping, thawed

Beat together cream cheese and 1 cup sugar until smooth. Fold in dessert topping. Spread mixture over cooled crust.

TOPPING:

2 c. pineapple juice
2 (3 oz.) pkgs. strawberry gelatin
2 (10 oz.) pkgs. frozen strawberries

Combine pineapple juice and strawberry gelatin in a small saucepan. Cook over medium heat until gelatin is dissolved. Add strawberries. Pour gelatin mixture over cream cheese layer. Cover and chill 6 hours or overnight. Cut into squares to serve. Makes 15 servings.