Here is another variation.

Pretzel Salad

Crust:
2 c. crushed pretzels
1 Tbs sugar
3/4 c. melted margarine
Stir till well combined. Press into bottom of 9 x 13 pan. Bake at 350 6 - 10 minutes.

Filling:
1 - 8 oz. pkg. cream cheese
1 c. sugar
1 - 4 oz. container Cool Whip.
Beat cream cheese and sugar till smooth. Fold in cool whip. Spread over cooled crust.

Topping:
2 c. pineapple juice
2 = 3 oz pkgs strawberry jello
2 - 10 oz pkgs frozen strawberries
Cook juice and jello over medium heat until jello is dissolved. Add berries. Pour over cream cheese layer. Chill 6 hours.