Preheat your oven to 360 degrees F and set aside a 9x13 glass dish.
Crush the pretzels in a zip lock bag and add them into the pan. (Don´t crush them too finely. You want some very small pieces in there to help keep everything together later.) Add 1 cup of the powdered sugar and the melted butter to the pretzels and stir together.
Press the pretzel mixture into the bottom of the dish to form an even crust. Bake for 10 minutes and remove from oven. Set aside to cool on a wire rack.
In a medium bowl, mix the cream cheese with the remaining 1 cup of powdered sugar, lemon juice, and lemon zest until creamy and fluffy. Gently fold in the Cool Whip.
Spread the cream cheese mixture over the pretzel crust, making sure to seal the edges. Pop the dish into the fridge while you make the next layer.
Prepare the jello according to the package directions and let it cool down a bit. Then fold in the strawberry slices and spread the strawberry mixture evenly over the cream cheese layer.
Cover the dish and chill in the fridge for at least 1 1/2 hours until set. Cut into 12 slices and serve. I like to top each slice with some whipped cream, half a strawberry, and a pretzel.
Notes
To make the pretzel layer even crunchier, melt some chocolate or white chocolate and pour it over it the cooled crust. Let the chocolate firm up and continue on with the recipe as directed. Chocolate and strawberries are also great together!
You can leave out the lemon juice and zest, but I think it adds a nice fresh factor and supports the other flavors nicely.