CRUST:

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

Mix well. Pat into 9 x 13 pan. Bake at 400 degrees for 7 minutes. Let cool completely.

FILLING:

1 (8 oz.) cream cheese
1 c. sugar
1 sm. container Cool Whip

Blend and spread on Pretzel (cooled) crust.

TOPPING:

1 lg. pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) frozen strawberries (thawed)
1 sm. can crushed pineapple

Dissolve Jello in boiling water. Add strawberries and crushed pineapple. Chill until almost set. Pour over cream cheese filling. Cool until set.