1. Preheat oven 350°F 2. In a ziplock bag add pretzels, make sure bag is sealed tightly. Using a rolling pin crush pretzels. 3. In a bowl, add crushed pretzels, melted butter, and sugar. Mix together, then press into a 9×13 glass dish. Make sure you press the pretzel crust evenly over the bottom of the dish. (I use the bottom of a measuring cup to press crust) Bake for 10-13 minutes or until lightly toasted. Set aside to cool. 4. While crust is baking start Jell-O, do not make according to box directions. Instead, in a mixing bowl add strawberry Jell-O and 2 cups boiling water and whisk until gelatin is dissolved. Set aside to cool. 5. In a large mixing bowl add softened cream cheese, vanilla extract, lemon zest, and sugar. Using an electric hand mixer on med/high, mix until it is smooth. Then, gently fold in cool whip with a spatula. Spread cream cheese mixture evenly over cooled crust. Place pan in refrigerator for 30 minutes. 6. Next, slice strawberries and add them to the cooled Jello-O mixture, gently stir. Spoon Jello-O mixture over cream cheese mixture and spread out evenly. 7. Place in refrigerator for 2-4 hours until Jello-O is set or overnight.