Step 1: Prepare the Jello
In a medium bowl, add the Jello powder and pour in 2 cups of boiling water. Whisk until completely dissolved.

Let the mixture cool to room temperature. This is important so it doesn’t melt the cream cheese layer later.

Step 2: Make the Pretzel Crust
Preheat your oven to 350°F. In a medium saucepan, melt the butter over low heat.

Stir in ¼ cup sugar and the crushed pretzels. Mix until evenly coated.

Transfer the pretzel mixture to a 9×13-inch baking pan. Use a fork to press it evenly into the bottom of the pan.

Bake for 10 minutes. Then remove from the oven and let it cool to room temperature before continuing.

Step 3: Mix the Cream Cheese Layer
In a large bowl, beat the softened cream cheese and ½ cup sugar together using a hand mixer. Beat until smooth and creamy.

Fold in the whipped topping gently until fully combined and fluffy.

Spread the cream cheese mixture over the cooled pretzel crust. Use a spatula to make sure it goes edge-to-edge and seals the crust completely.

Refrigerate for 30 minutes to allow this layer to firm up.

Step 4: Add the Strawberries and Jello
Once the Jello is at room temperature, stir in the sliced strawberries.

Pour the strawberry mixture evenly over the chilled cream cheese layer.

Refrigerate for at least 2 to 3 hours, or until the Jello is fully set.

Step 5: Serve
Once set, slice into squares and serve cold. Use a sharp knife and wipe it between cuts for clean slices.

Optional: Garnish with a dollop of whipped cream or a fresh strawberry on top of each square.