Pretzel Salad

2 2/3 cups coarsely chopped pretzels

1 1/2 cups butter or oleo melted

12 oz. cream cheese room temperature

1 1/4 cup sugar

1 large pkg. frozen strawberries (keep frozen)

3/4 cup carton cool Whip

1 large pkg. strawberry Jello

2 cups pineapple juice

Cream cheese and sugar. Set aside. Mix crushed pretzels and

melted butter and press into a 9 x 13 inch baking pan. Bake at 400 degrees

for 10 minutes. Spread cream cheese mixture over warm pretzel crust.

Spread cool whip over cheese and chill. Boil pineapple juice and

dissolve Jello in hot juice. Add frozen strawberries and stir

gently until separated. Allow Jello to partially congeal

before pouring over cool whip. Refrigerate.