Put on counter to soften:
1 (8 oz) package of cream cheese
Preheat oven to 400ºF.
Grease a 13×9-inch baking dish with nonstick spray.
In a medium bowl, combine:
1 ½ cups crushed pretzels
2 tablespoons sugar
1 tablespoon ground cinnamon
Stir in:
¾ cup butter, melted
Mix thoroughly.
Transfer pretzel mixture to baking dish, and gently press into an even layer.
Bake crust for 8-10 minutes, then set aside to let cool.
In a large bowl, cream together:
1 (8 oz) package of cream cheese, softened
¾ cup sugar
Gently fold in:
1 (8 oz) tub of whipped topping
Spread mixture over cooled crust, then refrigerate for 1 hour, or until set.
In a large bowl, combine together:
2 cups water, boiling
1 (6 oz) package of strawberry Jell-O
Stir thoroughly until completely dissolved. Let cool to room temperature.
Top the cream cheese layer of the cake with:
1 ½ pounds strawberries, halved
Then gently pour gelatin over cream cheese layer.
Refrigerate until set, about 2-3 hours.