Mix chopped pretzels, ¼ cup sugar and butter together. Press into the bottom of a 9x13 pan. Bake for 10 minutes and let cool.
Beat cream cheese, ¼ cup sugar and milk together with a blender. Fold in Cool Whip and spread over the crust. Refrigerate until ready to use.
Place boiling water in a large bowl. Add gelatin mix and stir for 2 minutes until dissolved. Stir in cold water. Refrigerate for 1 - 2 hours or until thickened.
Stir strawberries in with your jello and spoon over your cream cheese layer.
Refrigerate for another 3 hours. Keep refrigerated until serving. ENJOY!