Preheat your oven to 350°F (175°C). Crush your pretzels until you have about 2.5 cups of coarsely chopped pieces. In a mixing bowl, combine the crushed pretzels with melted butter and 1/4 cup of sugar, stirring well to create a uniform mix. Press this mixture firmly into the bottom of a 9x13 inch pan using a spatula. Bake for 10 minutes until golden and fragrant, then allow it to cool completely on a wire rack.

In a large mixing bowl, beat together 8 ounces of cream cheese and 1 cup of granulated sugar using an electric mixer until the mixture is smooth and creamy, about 2-3 minutes. Gently fold in 16 ounces of whipped topping until just combined. Spread this cream cheese layer evenly over the cooled pretzel crust.

Boil 2 cups of water, then stir in the 6-ounce package of instant strawberry jello until fully dissolved. Let the jello cool for a few minutes, then fold in the hulled and sliced strawberries. Let it rest until it thickens slightly.

Pour the strawberry jello mixture carefully over the cream cheese layer in your prepared pan. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Once set, cut into squares and serve chilled.