Preheat oven to 350°F. 

In a medium bowl, combine the jello and boiling water. Mix well until the jello has dissolved. Set aside and allow it to cool to room temperature.

Crush the pretzels in a food processor or in a large ziplock bag and using a rolling pin to crush the pretzels. 

Add the melted butter and sugar to the pretzel crumbs and mix until thoroughly incorporated. 

Press into an even layer on the bottom of the pan. 

Bake for 10 minutes, then allow it to come to room temperature before moving on to the next step.

In a medium bowl, use a hand mixer on low and combine the cream cheese and granulated mixture until light and fluffy. 

Use a rubber spatula to fold the cool whip into the cream cheese mixture. Gently fold the mixture until the cool whip is thoroughly dispersed. 

Spread the cream cheese mixture onto the cooled down crust, in an even layer. Be sure to spread the mixture all the way to the edge of the pan to avoid any gaps in the mixture. Place the pan in the fridge for about 30 minutes.

Use a measuring cup, pour a small amount of Jello onto the cream cheese mixture. Then, place the strawberry slices on top in an even layer. Gently pour the remaining Jello mixture on top of the strawberries. 

Refrigerate the pan for 2-4 hours to fully set.