Combine the pretzels, the white sugar and melted butter until they are combined thoroughly.
Press into the bottom of a 9x13 inch pan.
Bake in the oven for 10 minutes, or until it's lightly toasted.
Set the pan aside to cool completely.
For the cream cheese layer, beat the white sugar and cream cheese until smooth. Fold in the whipped topping and then spread evenly over the cooled crust.
Make sure that the cream cheese reaches all the edges and seals it up, or you will have a soggy crust! Form a barrier with this layer between the crust and the jello.
Refrigerate until set, about 30-40 minutes.
Stir together the jello mix and boiling water in a bowl.
Mix in the frozen strawberries and then stir until thawed. Pour over the cream cheese layer and then refrigerate for 2-3 hours. You need this to be firm and set!