Preheat the oven to 375 degrees. Spray a 13x9 baking dish and set aside.

Using a food processor, crush the pretzel pieces until you’ve got 2 and ½ c of crushed pieces. Place in a medium bowl.

Add in the melted butter and sugar. Mix to combine.

Press the crust mixture into the bottom of the prepared baking dish.

Bake in the preheated oven for 10 minutes. Allow to cool completely before topping with the cream cheese layer.

For the cream cheese layer - in the bowl of a stand mixer, combine the softened cream cheese, sugar and vanilla. Mix on low until combined and cream until smooth.

Fold in the whipped topping.

Spread the cream cheese layer over the pretzel crust and spread all the way to the edges of the pan to ensure the Jello layer will not seep into the pretzels. Chill for at least 30 minutes to set.

Meanwhile, make the Jello.

In a small saucepan, heat the water until boiling. Remove from the heat and add the strawberry Jello mix. Whisk to combine. Allow to cool to room temperature.

Remove the baking dish from the fridge.

Slice the strawberries and layer over the cream cheese mixture.

Pour the room temperature Jello over the strawberries.

Chill for an additional 3-4 hours or until set.

Serve with a dollop of whipped topping, strawberries and pretzels, if desired.