Plan ahead so that each layer can cool and set.

Preheat oven to 375 degrees Fahrenheit. Spray a 9x13 baking dish with cooking spray.

Use a food processor to crush the pretzels. You need 2 ¼ cups of crushed pretzels. You can also put the pretzels into a zippered bag and roll it with a rolling pin to crush. Just be sure the pretzels get crushed finely.

In a medium bowl, stir together the crushed pretzels, melted butter and ¼ cup sugar . Mix well.

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

Bake 8 to 10 minutes, until set. Set aside to cool. The crush should be completely cooled before you add any toppings.

Dissolve the gelatin in the boiling water. Mix carefully with a whisk for 2 minutes until the Jell-O is completely dissolved. Set aside to cool at room temperature.

In a large mixing bowl, use a hand mixer to cream together the cream cheese, vanilla and 3/4 cup sugar. Use a rubber spatula to fold in the whipped topping.

Spread mixture onto cooled crust all the way to the edges of the pan. You want the white mixture to completely cover the crust and seal the edges so the jello doesn’t seep down and make the pretzels soggy.

Refrigerate the layered dessert for at least 30 minutes.

Hull and slice the fresh strawberries into slices.

Arrange the sliced strawberries over the top of the cream cheese layer.

Once the Jell-O mixture is at room temperature, pour it evenly overtop the strawberries.

Refrigerate for about 4 hours to set.

Seal with plastic wrap and store in the refrigerator.