Preheat your oven to 350°F (175°C). In a mixing bowl, dissolve the Jell-O® strawberry-flavored gelatin in 2 cups of boiling water and stir until fully dissolved. Let it cool for about 30 minutes, then fold in 2 cups of thawed strawberries. Refrigerate to set partially for about 1 hour and 45 minutes.

Crush approximately 2 cups of mini pretzel twists in a sealed bag with a rolling pin until pieces are no larger than ½ inch. In a bowl, combine the crushed pretzels with ½ cup melted salted butter and ¼ cup sugar. Press the mixture into a greased 13x9-inch baking dish and bake for 10 minutes until lightly golden. Allow to cool completely.

In a large mixing bowl, beat together 8 ounces of softened cream cheese, 1 cup of thawed Cool Whip, and ½ cup additional sugar until smooth. Spread evenly over the cooled pretzel crust. Refrigerate for about 30 minutes to set slightly.

After the cream cheese filling has set, carefully pour the partially set gelatin mixture over the cream cheese layer. Spread evenly and refrigerate for 4 to 6 hours until the gelatin layer is fully set.

Slice into squares (4 rows by 3 rows) and serve chilled.