Crush pretzels as finely as possible – use a food processor or do it the old fashioned way with a gallon bag and rolling pin.
Mix together the crushed pretzels, melted butter, and 3 Tbsp sugar. Spread this mixture into the bottom of a 9×13 pan and press down gently. Bake for 10 minutes or until set. Remove from oven and set aside to cool completely.
Once crust is completely cooled, mix together the cream cheese, 1/2 cup of sugar, and vanilla. Then incorporate the whipped topping but don’t over mix.
Spread cream cheese mixture onto the pretzel layer, making sure to get it all the way to the edges and form a seal with the pan (so when you pour the jell-o on later it won’t leak down to the bottom of the pan). Cool in refrigerator for at least 30 minutes.
While the middle layer is cooling, mix the boiling water and jell-o packets together. Stir well then let cool to room temperature.
Thinly slice your strawberries. Once cream cheese layer is cooled, arrange strawberries on top as desired. Pour the completely cooled jell-o on top of the strawberries and immediately put in refrigerator until jell-o is set.
Slice and enjoy!
I recommend eating within a day or two of making or else the pretzel layer will start to get soggy!