1 med. size bag pretzels break in small pieces (2 cups)
1 lg. box strawberry Jello
1 (8 oz.) Cool Whip
1 sm. can crushed pineapple, drain juice
8 oz. cream cheese
6 oz. frozen strawberries, thawed (do not drain juice)

Mix Jello with 2 cups boiling water, add thawed strawberries with juice, crushed pineapple. Stir and put in refrigerator until set about 1 hour (thick and shaky).

Mix crushed pretzels with 2 tablespoons sugar, 3/4 cup butter (melted) press in 9 x 13 pan. Bake at 400 degrees for 7 minutes. Cool.

Mix cream cheese with 1 cup sugar, Cool Whip (blend by hand). Spread on cooled pretzels. Pour thickened Jello on top and refrigerate until set.