Add your crushed pretzels, melted butter and sugar to a 9x13" baking pan. Pat down with a spatula to make a crust.
Bake in a preheated 350 degree overn for 10-15 minutes until the crust is golden. Remove from the oven and cool.
Using a stand or hand mixer, beat your sugar, whipped topping and cream cheese together until well blended on medium speed for 3-5 minutes.
Spread the cream mixture on top of your cooled crust and refrigerate for at least half an hour.
Add 2 1/2 cups of boiling water to a heat proof container and add the Jello powder, mixing well to dissolve the gelatin granules. Add your sliced strawberries. Do not cool or let it turn to Jello it should be in liquid from and should stay this way for 30 minutes at least.
Take the crust with cream topping out of the refrigerator and pour your Jello and strawberyies on top. Place back in the refrigerator for at least 4 hours or until set.
Slice and serve with whipped topping or whipped cream on top if desired.