2 c. crushed pretzels
1/4 c. sugar
3/4 c. (1 1/2 sticks) butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 1/2 c. frozen whipped topping, thawed
1 (20 oz.) can crushed pineapple, drained (reserve juice)
2 (10 oz.) pkgs. frozen strawberries, drained (reserve juice)
1 (6 oz.) pkg. strawberry gelatin

Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into 9x13 inch baking dish. Bake 10 minutes at 350 degrees. Cool. Combine cream cheese and sugar, and fold in whipped topping. Spread over cooled pretzel mixture.

Measure reserved pineapple and strawberry juices; add enough water to make 2 cups of liquid. Pour into saucepan; add gelatin and heat to boiling. Refrigerate until syrupy. Add pineapple and strawberries and spread over cream cheese layer. Chill. This salad may also be served as a dessert. Almost everyone who tastes it wants the recipe. Serves 10-12.