Add package of Jell-O to a small bowl. Pour in 2 cups of boiling water, whisking until completely dissolved. Cool to room temperature.

Preheat oven to 350° F. Place pretzels in a zip bag. Using a mallet or rolling pin crush into small crumbles.

Add butter and sugar to a small sauce pot and cook on medium heat to melt butter, stirring occasionally to completely dissolve sugar. Remove from heat, then add pretzel crumbs, stirring to combine.

Pour pretzel mixture into a 9×13 baking dish, pressing down to create an even layer on bottom of dish. Bake for 10 minutes. Cool to room temperature.

In a mixing bowl, using a hand mixer or stand mixer beat the cream cheese and sugar until fluffy, about 2 minutes…scraping sides of bowl as needed.

With a spoon or spatula, fold the Cool Whip into the cream cheese mixture until no white streaks remain.

Evenly spread cream cheese/Cool Whip mixture over cooled pretzels being sure to create a seal all around baking dish so the Jell-O doesn't seep through and you have nice clean layers. Cover with plastic wrap and refrigerate for 30 minutes.

Evenly disperse sliced strawberries overtop cream cheese layer.

Evenly pour Jell-O overtop strawberries. This should completely fill the dish, but if your dish is not deep enough, you may need to omit some of the Jell-O mixture to avoid overflowing. This will not affect the final outcome.

Cover dish with plastic wrap and refrigerate for 2-4 hours or until Jell-O is set. Slice into square portions and serve cold. Store covered in the refrigerator.