Preheat your oven to 350°F (175°C). In a medium mixing bowl, mix 2 cups of crushed salted pretzels with 2 tablespoons of granulated sugar and ½ cup of melted unsalted butter until well coated.
Transfer the pretzel mixture to a 13x9 glass casserole dish and press evenly into the bottom. Bake for 10 minutes until fragrant and slightly browned. Set aside to cool completely.
In a medium bowl, combine 1 package of strawberry Jell-O with 2 cups of boiling water. Stir gently until the Jell-O is fully dissolved and allow it to cool to room temperature.
In another mixing bowl, beat together 8 ounces of softened cream cheese and ½ cup of granulated sugar until fluffy. Gently fold in 8 ounces of Cool Whip until no streaks remain.
Spread the cream cheese mixture over the cooled pretzel crust.
Fold sliced strawberries into the cooled Jell-O mixture and pour it evenly over the cream cheese layer.
Refrigerate the assembled salad for at least 2 to 4 hours to chill and set before serving.
