Blend pretzels, butter and 3 Tbsp sugar with pastry blender. Press into 13 x 9 pan. Bake at 400 degrees for 8 minutes. Cool.
Beat together cream cheese and sugar. Fold in Cool Whip. Set aside.
Dissolve strawberry jello into 2 cups boiling water. Add frozen cut strawberries. Stir until they have thawed and jello has "quick set".
Spread cream cheese mixture on cooled pretzel crust. Pour jello on top of cream cheese.
If desired, sprinkle with additional crushed pretzel. Refriderate overnight. Enjoy!