2 2/3 c. pretzel twist, broken
1 1/2 sticks butter, melted
8 oz. cream cheese
1 c. sugar
1 lg. can crushed pineapple, drain and save juice
2 (10 oz.) pkg. frozen strawberries, drain and save juice
1 (3 oz.) pkg. strawberry Jello
1 (12 oz.) lg. carton Cool Whip

Combine pretzels and butter. Put in 9 x 13 dish or pan. Bake at 350 degrees for 10 minutes and cool. Cream the cheese and sugar, prepare Cool Whip and combine with cheese mixture. Spread over pretzels and refrigerate. Drain strawberries and pineapple and measure juice to make 2 cups. Boil and dissolve Jello. Cool until syrup. Add the fruit, pour over the cream cheese mixture and refrigerate. Serves 12-16.