Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.

In a medium mixing bowl, add brown sugar and butter, cut into pieces. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. (this took 1 minute total in my microwave)

Stir in vanilla extract. Add the pretzel pieces and stir until fully coated.

Transfer the pretzel mixture to the prepared sheet pan and sprinkle with granulated sugar.

Bake for 10 -12 minutes, stirring halfway through baking.

Remove candied pretzels from the oven and stir to recoat pretzels with any of the sugar mixture that has spread onto the baking sheet. Allow pretzels to cool completely.

In a large mixing bowl, beat softened cream cheese until fluffy.

Add the cheesecake pudding mixture and beat until fully combined (mixture will be chunky).

With the mixer (or hand beater) running on low speed, slowly drizzle heavy cream into the cream cheese mixture. Beat well between the addition of small amounts (add only 1 tablespoon at a time).

Add powdered sugar and strawberry jello and continue beating until fully combined. 11. Add fresh strawberries and candied pretzels to the mixture and stir to combine. 12. Transfer mixture to a serving bowl and serve immediately.