Begin by preheating your oven to 350°F (175°C). Crush the pretzels into small pieces using a food processor or in a zip-top bag with a rolling pin.

In a mixing bowl, combine the crushed pretzels with melted butter and sugar until well mixed. Press this mixture firmly into the bottom of a 9x13 inch pan, creating an even layer. Bake for 10 minutes, then set aside to cool.

While the crust cools, beat the softened cream cheese in a mixing bowl with an electric mixer until smooth and fluffy. Gradually add the powdered sugar, mixing until well combined and creamy. Gently fold in the Cool Whip to form the rich filling.

Spread the cream cheese filling evenly over the cooled pretzel crust, smoothing the top for a polished look.

Dissolve the Jell-O powder in 2 cups of hot water, stirring until completely dissolved. Transfer the mixture to an ice bath until it begins to thicken slightly, about 10 minutes.

Fold in the sliced strawberries gently to incorporate, then carefully pour the mixture over the cream cheese layer, spreading it out evenly.

Refrigerate your layered dessert for at least 4 hours, or overnight if possible. When ready to serve, slice into squares and enjoy!