Crust: preheat oven to 350°. Crush pretzels until crumbly; add sugar and melted butter. Mix well and pat into the bottom of a 13x9-inch baking pan or dish. Bake for 10 minutes.
Layer 1: dissolve Jell-O® in 2 cups boiling water; stir until completely dissolved. Add 1 cup ice cold water; stir. Chill for approximately 30 minutes until slightly thick then fold in 2 cups of Cool Whip®. Carefully spread this mixture over pretzel crust.
Layer 2: mix softened cream cheese and Strawberries & Cream Dip Mix together until well blended. Fold in 2 cups Cool Whip®; mix well. Spread this mixture over Jell-O® layer. Top with remaining Cool Whip®. Refrigerate overnight or minimum of 8 hours.
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