Preheat oven to 350°F.
Mix chopped 2 cups pretzels, ¼ cup sugar, and ⅔ cup butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes and let cool.
Beat 12 ounces of cream cheese, ¼ cup sugar, and 2 tablespoons milk together with a blender. Fold in 1 cup Cool Whip and spread over the crust. Refrigerate until ready to use.
Place 2 cups boiling water in a large bowl. Add 6 ounces gelatin mix and stir for 2 minutes until dissolved. Stir in 1½ cups cold water. Refrigerate for 1-2 hours or until thickened.
Stir 4 cups sliced strawberries in with your jello and spoon over your cream cheese layer.
Refrigerate for another 3 hours. Keep refrigerated until serving.