Pre-heat oven to 350°F.

Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

Crush 2 1/2 cups pretzels by pulsing in a food processor.

In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir.

Mix in crushed pretzels.

Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

When pretzels have cooled, use a mixer to beat cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in Cool Whip until no streaks.

Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal.

Refrigerate 30 min.

Slice 1 lb strawberries then place them over your cooled cream cheese layer then pour the jello mixture over the strawberries and refrigerate until jello is set (2-4 hours).