• In a medium bowl fully dissolve strawberry Jello in the boiling water and set aside.
• Spray a 13x9 glass baking dish with cooking spray or brush well with melted butter and set aside.

Make the pretzel layer:

• Preheat oven to 350F.
• In a zip lock bag, add your pretzels and crush using a rolling pin or a meat tenderizer/hammer.
• In a sauce pan over medium heat, melt butter, add sugar and stir well, turn off the heat and add the pretzels.
• Spread the pretzel mixture on the bottom of the prepared casserole dish, pressing evenly on the bottom of the dish.
• Bake in the oven for 8-10 minutes.Take it out and cool completely.
• When it has cooled, freeze until you make the cream layer.

Make the creamy filling:

• Using an electric hand mixer, cream sugar, and cream cheese until fluffy and airy.
• Fold in the cool whip with a spatula.
• Spread the cream mixture on top of the cooled pretzel covering and sealing the edges of the pretzel layer very well.
• Freeze for 30 minutes.

Finish the dish:

• Hull and slice your strawberries and mix them into the room temperature jello mix.
• Spread the jello evenly on the cream layer and refrigerate for another 2 hours or until jello is set.