• Preheat oven to 400F.

Start The Strawberry Jello

• Mix the 2 jello packets with boiling water until dissolved. Add cold water and strawberries.
• Let mixture gel until it reaches the consistency of jam – jiggly and holding together, but not set firm. (About 2 hours.)

Bake The Pretzel Crust

• In a medium bowl, mix broken pretzel pieces and crumbs with melted butter and 1 tablespoon sugar.
• Press mixture into the bottom of a greased 9x13 baking pan.
• Bake for 8 minutes. Remove from oven, and let cool completely.

Whip The Cream Cheese Layer

• Beat cream cheese, cool whip, and sugar together until smooth. Set aside until ready to make the salad.

Putting It All Together

• Gently spread the cream cheese mixture over the cooled crust. (This is most easily done by dropping the cheese mixture my tablespoon over the crust so that it is nearly covered with the dollops. Then, take a flexible spatula, and gently smooth the layer with continuous movements – that is, lifting the spatula away from the mixture as little as possible.)
• Spoon nearly-gelled jello mixture over the cream cheese layer, making sure to evenly distribute the strawberries.
• Cover and refrigerate 2-4 hours before serving.