Step 1

Preheat oven to 350°F.

Step 2

Add the Jell-O mixture to the 2 cups of boiling water. Stir until Jell-O is completely dissolved. Pour in the chilled pineapple juice. Set aside to until completely cooled.

Step 3

Pulverize pretzels in a food processor or in a freezer baggie with a rolling pin.

Step 4

Melt the butter in a medium-sized saucepan. Stir in ½ cup of sugar to combine. Stir in the pretzels and cook for a minute or so. If the mixture is dry, add a little more butter.

Step 5

Transfer the pretzel mixture to your baking dish and use the bottom of a bottle or measuring cup to press the mixture in the dish.

Step 6

Bake for 15 minutes. Remove and allow to completely cool.

Step 7

Use a hand-mixer to cream (combine) the softened cream cheese with ½ cup of sugar. Use a wooden spoon to gently fold in the Cool Whip until fully incorporated.

Step 8

Once the pretzel crust is completely cooled, spread the cream cheese mixture over the top, making sure that a seal is formed along the sides of the dish. (This is important...if a tight seal is not made, the Jell-O liquid will seep down the sides and make the crust soggy).

Step 9

Add the sliced strawberries to the cooled Jell-O mixture. Gently pour (or ladle) the Jell-O mixture over the top of the cream cheese layer.

Step 10

Place in the refrigerator for at least 2 to 4 hours until the Jell-O has completely set.