Pretzel Salad

Source: Our Daily Bread, Episcopal Church Women, St. John's Episcopal Church, Congaree, South Carolina

2 cups very thin pretzels, broken up
13x9x2 inch pan
1 1/2 sticks margarine
3 tbsp. white sugar

Place pretzels in bottom of pan. Melt margarine and sugar, pour over pretzels. Bake for 8 minutes at 350 degrees and let cool.

1 (8 oz) package cream cheese
1 cup sugar
1/2 cup drained, crushed pineapple
12 oz. Cool Whip

Mix and spread over pretzels.

1 large package strawberry jello
1 (10 oz) packages frozen strawberries, thawed
2 cups hot water

Mix water with jello, stir in strawberries. Allow to gel slightly and pour over cream cheese mixture. Refrigerate overnight.