Pretzel Salad (Melodie)

12 oz. pkg. cream cheese                             

1 1/4 cup sugar                                            

2 2/3 cups coarsely chopped pretzels                                                  

3/4 large carton cool whip

1 large (6 oz.) pkg. strawberry jello

2 cups pineapple juice heated

1 large pkg. frozen strawberries

Preheat oven to 400°.  Cream together cream cheese and sugar.  Set aside.  Mix pretzels and  butter and press into 9 x 13 inch pan.  Bake 10 minutes.  Spread cream cheese over pretzels.  Spread cool whip on top cream cheese.  Let chill 30 minutes.  Dissolve jello into pineapple juice.  Add frozen berries.  Allow to set slightly.  Spread jello and berries on cool whip.  Refrigerate.  Can use no-bake cheese cake mix in place of cream cheese.