Preheat oven to 350℉.

In a small bowl, mix together the crushed pretzels, melted butter, and sugar together.

Divide the crust mixture evenly and press into two 8 oz. ramekins.

Bake for 8 minutes, chill the crust.

Beat the cream cheese, sugar, and cool whip together, gradually add the cool whip to get a smoother filling.

Divide and spread the cream cheese filling over the chilled crusts. Make sure to seal the edges so no jello will sink down onto the crust. Chill again.

Dice 6 strawberries and divide pieces into each ramekin on top of the cream cheese filling.

In a medium bowl, whisk the jello powder into the hot water. Once the jello is dissolved, whisk in the cold water.

Carefully spoon the jello mix onto the top of the strawberries in the ramekins. Chill, until the jello has solidified.

Enjoy!