2 c. crushed pretzels
3 tbsp. sugar
3/4 c. melted butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip
1 lg. pkg. strawberry Jello
2 (10 oz.) pkgs. frozen strawberries
1 (16 oz.) can crushed pineapple

CRUST: Mix together 2 cups crushed pretzels, 3 tablespoons sugar and 3/4 cup melted butter. Press into 9"x13" Pyrex pan. Bake at 350 degrees for 7 minutes.

FILLING: Mix softened cream cheese, 1 cup sugar and Cool Whip. Blend well with mixer and spread over cool crust. Put in refrigerator for 10 to 15 minutes.

TOP LAYER: Combine Jello, 1 1/4 cups boiling water and frozen strawberries (thawed, do not drain) and crushed pineapple (do not drain) and pour over cream mixture. Refrigerate overnight.