In a mixing bowl, combine the Strawberry Jell-O mix with 2 cups of boiling water. Stir vigorously until the Jell-O has completely dissolved, then set it aside to cool to room temperature.

Preheat your oven to 350°F (175°C) to ensure even baking.

Crush the salted pretzels into small bits using a rolling pin inside a zip-top bag.

Melt ¾ cup of unsalted butter and mix it with 3 tablespoons of sugar. Stir in the crushed pretzels, then press into the bottom of a 9x13 inch baking dish. Bake for 10 minutes and cool completely.

In a separate bowl, beat 8 ounces of softened cream cheese with ½ cup of granulated sugar until fluffy. Gently fold in 8 ounces of Cool Whip until combined.

Spread the cream cheese mixture over the cooled pretzel crust and refrigerate for 30 minutes.

Scatter 2 cups of hulled and sliced strawberries over the cream layer.

Pour the cooled Jell-O over the strawberries, then refrigerate for 2 to 4 hours until set.

Slice and serve chilled.