Preheat your oven to 350°F (175°C). In a large bowl, mix 2 cups of crushed pretzels with ½ cup of melted unsalted butter and ¼ cup of granulated sugar until fully combined. Press this mixture firmly into the bottom of a 9x13-inch baking dish. Bake for 10 minutes or until lightly golden and fragrant. Remove from the oven and let the crust cool completely.

In a mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Gradually fold in 8 ounces of whipped topping until well integrated. Gently spread the cream cheese mixture over the cooled pretzel crust.

In a separate bowl, dissolve one package of strawberry Jello in 2 cups of boiling water, stirring until completely dissolved. Mix in 1 cup of cold water and let cool slightly, about 10 minutes.

Once the Jello mixture has cooled, evenly arrange 2 cups of sliced fresh strawberries over the cream cheese layer. Pour the cooled Jello mixture over the strawberries. Cover and refrigerate for at least 4 hours, or overnight.