When crust is cooled, start making the cream cheese filling. In a large bowl using an electric hand mixer beat cream cheese is light and fluffy (2-3 minutes). Beat in powdered sugar a little at a time. Using a spatula fold in whipped topping or thawed cool whip.
(To make whipped topping: Using an electric hand mixer, beat 8 oz of heavy whipping cream and 1/4 cup of powdered sugar until soft peaks form. Should be solid as cool whip.)
Spoon the cream cheese mixture onto the pretzel crust in dollops. Taking an offset spatula or a knife, spread evenly. Make sure to cover the entire pretzel crust leaving no gaps. (If you can still see the pretzel crust, make sure to cover with the filling, this will prevent the jello to seep into the crust making it soggy.)
Evenly place sliced strawberries all over the cream cheese mixture. Pour the liquid jello over the strawberries filling the dish. (you may have leftover jello, as you don't want to fill it all the way to the top of the dish.)
Refrigerate for at least 4-6 hours to overnight allowing jello to completely set. Enjoy.