Preheat the oven to 400°. Grease a 9x13 baking pan.
Crush the pretzels. (It's easiest to do this by putting them in a ziploc bag and crushing with a rolling pin or your fingers.)
Stir together the crushed pretzels, melted butter, and 3 Tbsp white sugar.
Mix well then press the mixture into the bottom of the prepared pan.
Bake for 8-10 minutes or until set. Set aside to cool.
Creamy Layer:
Whip & stabilize the cream if it hasn't been whipped yet.
In a large mixing bowl, cream together the softened cream cheese and 1 cup of white sugar.
Fold into the whipped cream.
Spread mixture on the fully cooled crust. *To avoid a soggy crust, just be sure the creamy layer reaches all around the edges of the pan.
Set in the fridge for at least 15 minutes.
Jello Layer:
Dissolve Jello in boiling water. Allow to cool until mixture is about the consistency of egg whites.
Wash and slice the strawberries or wash and half the raspberries.
Stir the fruit into the Jello and spread over the cream cheese layer.
Refrigerate until set.
Notes:
Make Ahead: You can easily prepare the crust ahead of time as well as the cream layer. The salad would last for a day or two assembled too.*Here is a link for stabilizing whipped cream.