Preheat the oven to 350 degrees.
Prepare a 9x13 baking dish with cooking spray.
Crush the pretzels in a gallon size resealable bag with a rolling pin until the pretzels are a fine powder.
Melt butter and mix in a medium sized bowl with sugar and then add the crushed pretzels. Mix well. Spread into the bottom of a 9x13 baking dish and pack down.
Bake the pretzel crust at 350 degrees for 10 minutes.
While the crust is baking, using a mixer, mix the cream cheese, sugar, cool whip, vanilla, almond, and salt.
Once the pretzel crust has cooled (about 10 mins), spread the cream cheese mixture onto the pretzel crust. Seal as well as you can to the corners and sides so that a barrier will be created between the jello mix and the pretzel crust. Set the entire dish into the refrigerator while you finish the rest of the instructions.
While the pretzel crust is cooling, mix the boiling water in a medium bowl with the 2 3 oz packages of strawberry jello. Mix with a whisk until the jello dissolves in the water. Set this mixture into the refrigerator for at least 5 minutes.
Slice the strawberries and add those to the jello mixture. Pour this mixture onto the cream cheese mix and spread evenly. Place back into the refrigerator to cool for at least 2 hours.
