Preheat your oven to 350 degrees F.

Place the pretzels in a large ziploc bag and seal the bag. Use a rolling pin to crush the pretzels - not to a fine crumb, you want there to be some bigger pieces too.

Transfer the pretzels to a mixing bowl. Add sugar and butter. Mix until evenly combined.

Pour the pretzels into a 9-inch x 13-inch baking dish. Spread into an even layer covering the bottom of the dish.

Bake for 10 minutes. Remove from the oven and allow to cool completely.

Add the cream cheese and sugar to a mixing bowl. Beat together until combined and fluffy.

Add the whipped topping and fold into the cream cheese until smooth and evenly combined.

Add the vanilla and mix to combine.

Spread the cream cheese mixture over the pretzels and spread into an even layer.

Refrigerate 1 hour to set.

While the cream layer sets, place the jello powder into a mixing bowl. Whisk in 2 cups hot water until the gelatin has melted.

Whisk in 2 cups cold water. Let the jello cool for 1 hour.

Remove the baking dish from the fridge. Top the cream layer with sliced strawberries, spreading them all over the top.

Carefully pour the cooled jello over the strawberries. 

Transfer the dish back to the fridge and chill until set, 4-5 hours.

Keep cool until ready to serve. Cut the salad into 12 or 15 bars. If desired, top with a dollop of whipped cream and fresh strawberries.