In a large bowl, add the packet of jell-o with 2 cups of boiling water. Stir until dissolved then set aside to cool to room temp.
In a large ziploc bag, crush the pretzels using a rolling pin.
In a small saucepan, melt the stick of butter then add the 1/4 cup sugar. Stir to combine. Pour the crushed pretzels into the saucepan and mix together.
Press the pretzel mixture into the bottom of a 9×13 pan and bake for 10 minutes. Remove and allow to come to room temp.
While the pretzel crust is cooling, add the cream cheese and 1 cup of sugar to a large bowl. Using a mixer, mix on low until fully combined.
Stir in the Cool Whip with a spatula.
Spread the cream cheese mixture over the cooled pretzel crust going all the way to the edges to create a seal. Refrigerate for 30 minutes.
While that portion is cooling, slice up your strawberries. I sliced up a full pound but only used about 3/4 pound.
Once cooled, evenly arrange the sliced strawberries on top of the cream cheese layer.
Pour the Jell-o over the strawberries and refrigerate until it is set.