Pretzel Salad

1 1/4 cups sugar
4 3-oz. pkgs. cream cheese, softened
2 2/3 cups pretzels, broken into small pieces
1 1/2 cups margarine, melted
1 6-oz. pkg. strawberry Jell-O
1 9-oz. container of frozen whipped topping, thawed
2 cups pineapple juice
1 lg. pkg. frozen sliced strawberries

Mix together cream cheese and sugar.
Set aside.
Place pretzels and melted margarine in the bottom of a 9 x 13 baking dish and bake at 400° for 10 minutes.
Cool slightly.
Spread cream cheese mixture over lukewarm pretzels.
Spread whipped topping on top and cool.
Dissolve Jell-O in boiling pineapple juice.
Stir in strawberries and allow to thicken almost to jelled point.
Spread over whipped topping and refrigerate.
Cut into squares and serve.

Makes 6 to 10 servings.