Mix together the first three ingredients. Using the back of a spoon, press into a 9x13-inch pan.
Bake at 350℉ for 10 minutes.
Allow to cool to room temperature.
With a mixer or food processor, mix softened cream cheese and confectioners' sugar until smooth.
Fold in the tub of Cool Whip.
Spread the cream cheese mixture over the pretzel layer, being sure to spread the mixture fully to the edges of the pan.
Mix the jello mixture in 2 cups of boiling water until dissolved.
Add the package of frozen strawberries and the crushed pineapples to the jello mixture.
Allow the jello mixture to partially set in the refrigerator.
Spread the partially set jello mixture over the cream cheese layer and place back in the refrigerator to finish setting.
Serve cold. Optionally, serve with a dollop of Cool Whip on top.
