In a mixing bowl, combine the strawberry Jell-O mix with 2 cups of boiling water. Stir thoroughly until dissolved and allow it to cool to room temperature for about 30 minutes.

Preheat your oven to 350°F (175°C) for baking the pretzel crust.

Crush 2 ½ cups of salted pretzels in a zip-top bag until they are fine crumbs, taking care not to make them too powdery.

In a medium saucepan, melt ¾ cup unsalted butter over medium heat and mix in 3 tablespoons granulated sugar until smooth. Stir in the crushed pretzels and press into a 9x13-inch baking dish. Bake for 10 minutes and let cool.

Beat the softened cream cheese with ½ cup granulated sugar until fluffy. Fold in 8 oz Cool Whip until smooth and spread evenly over the cooled pretzel crust.

Layer hulled and sliced strawberries over the cream cheese and pour the cooled Jell-O mixture over the fruit.

Cover with plastic wrap and chill in the fridge for at least 2-4 hours until the Jell-O sets.

Slice into squares and serve chilled, enjoying the contrasting textures.