2 2/3 c. coarsely chopped pretzels
1 1/2 c. melted butter
12 oz. cream cheese
1 1/4 c. sugar
1 lg. bag frozen strawberries
1 (8 oz.) container Cool Whip (La Creme)
1 lg. pkg. strawberry Jello
2 c. pineapple juice

Cream cheese and sugar. Set aside. Mix chopped pretzels and melted butter; press into 9 x 13 inch baking dish. Bake at 400 degrees for 10 minutes. Spread cheese mixture over warm pretzels. Spread Cool Whip (La Creme) over cheese and chill. Dissolve Jello in hot pineapple juice; add frozen strawberries and allow to jell slightly. Pour Jello over top and allow to set (overnight).