In a medium bowl, combine the crushed pretzels, 0.125 cup sugar, and melted butter. Stir well to combine. Press this mixture evenly into the bottom of a 9x13-inch baking dish. Place in the refrigerator to chill for at least 30 minutes.

In a large bowl, beat the softened cream cheese and 0.5 cup sugar with an electric mixer until smooth. Fold in the thawed Cool Whip until well combined.

Spread the cream cheese mixture evenly over the chilled pretzel crust, ensuring it reaches all the edges of the pan. Chill for 1 hour.

In a separate bowl, dissolve the strawberry Jell-O powder in the boiling water. Stir until completely dissolved. Let it cool to room temperature.

Arrange the sliced fresh strawberries in a single layer over the cream cheese mixture. Carefully pour the cooled Jell-O mixture evenly over the strawberries and cream cheese layer.

Refrigerate for at least 3 hours, or until the Jell-O is completely set. Serve chilled.