Preheat the oven to 350 degrees F. Combine the strawberry jello with the boiling water and stir until it is dissolved.

Place the pretzels in a food processor for 10 seconds to break them up, but not too fine.

In a separate pan from the jello mix the ghee (or butter) with the coconut sugar and bring to a simmer. Then add in the crushed pretzels.

Spray a 13 by 9 casserole dish with avocado oil spray. Add in the pretzel mix to the bottom and press down evenly and bake for 10 minutes. Allow the crust to completely cool before adding in the whipped cream.

Then, in a bowl mix the cool whip with the cream cheese until smooth. Add the cream cheese overtop of the pretzel layer. Make sure you spread the coconut whip layer all the way to the edge of the pan so that it creates a seal and the jello does not fall though.

Remove the stems from the strawberries and slice berries. Add the strawberries to the jello mixture and then pour over the coconut whipped cream mixture. Cover with clear wrap and allow to set for at least 4 hours.