Preheat oven to 375°F.
Combine crushed pretzels, butter, and sugar in a bowl and press into the bottom of a 9×13 pan. Bake 10 minutes and cool completely.
In a medium bowl, mix cream cheese and sugar on medium until fluffy. Gently fold in Cool Whip. Spread mixture evenly over the cooled crust and refrigerate at least 1 hour.
In a large mixing bowl combine Jell-O and boiling water until jello is dissolved. Allow mixture to sit until cool, but not to the point where it is solidifying
Combine strawberries with slightly cooled Jell-O. Use a ladle to gently pour over the cream cheese layer.
Refrigerate until firmly set, at least 4-6 hours or overnight.
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