Heat oven to 350º
2 c crushed pretzels (I left some a little intact - gave it a nutty texture)
3 tbsp sugar
3/4 c melted butter (1 1/2 sticks)
Cream Cheese layer
8oz cream cheese, softened
1 c sugar
1 (8oz) Cool Whip, thawed
large box Strawberry Jello gelatin
1 lb fresh strawberries
1 (15oz can) crushed pineapple
To make your crust, first melt butter then add sugar and crushed pretzels. Mix well and press mixture into a 9"x13" baking pan. Bake for 10-15 minutes. Remove from oven and cool.
While crust is cooling, cream together cream cheese and sugar. Fold in Cool Whip and spread on cooled crust.
Next drain your pineapples but reserve your juice - set pineapples aside. Using pineapple juice, add water to measure to 2 cups of liquid. Place in pan and boil. Dissolve strawberry gelatin in the boiling water. Mix until you have no crystals. Add strawberries and pineapples and cook for a minute or two until everything is blended. Transfer to bowl and cool in refrigerator until partially thickened.
When all is cooled down, layer all of cream cheese mixture over crust. Add cooled strawberry pineapple mix over cream cheese.
Refrigerate until firm, better if chilled overnight.
Cut and serve.