Preheat your oven to 400°F and spray a 9×13 casserole dish with cooking spray.

In a large bowl, stir together crushed pretzels, melted butter, and light brown sugar until the mixture is evenly coated and looks like sand.

Transfer the pretzel mixture to the prepared dish. Press it firmly into the bottom using your fingers or a measuring cup to form an even crust.

Bake for 8-10 minutes or until golden. Let it cool completely, speeding the process by placing it in the freezer if desired.

Using an electric mixer, blend softened cream cheese and powdered sugar in a large bowl until smooth.

Fold in the thawed Cool Whip gently with a spatula until fully mixed.

Spread the cream cheese mixture evenly over the cooled pretzel crust, making sure it reaches all edges to prevent sogginess. Chill in the refrigerator while you prepare the strawberry layer.

Dissolve the strawberry Jello powder in 3 cups of boiling water, stirring until fully combined.

Add sliced frozen strawberries and let the mixture cool for 2-3 minutes.

Slowly pour the strawberry and Jello mixture over the cheesecake layer, starting from one corner and carefully placing the strawberries to avoid disturbing the cream cheese layer. Spread strawberries evenly.

Refrigerate for at least 2 hours or overnight until fully set.

Once chilled and set, cut into squares and serve cold. You can garnish with extra Cool Whip and pretzels for added texture and a pretty look.