Preheat oven to 350 degrees F.
Spray a 8-9 inch springform pan with non-stick cooking spray and set aside. (You can also use a 9 x 13 square pan or a deep dish pie pan would be lovely too)
In a bowl, mix together pretzel crumbs, 1/4 cup of the sugar and the melted butter.
Gently press pretzel crumb mixture into the bottom of the springform pan and bake for 10 minutes or until golden brown.
Remove from oven and allow to cool for at least 20 minutes.
In the bowl of your mixer, beat the remaining 1 cup sugar and cream cheese bricks until smooth.
Fold in Cool Whip and mix to combine.
Spread mixture evenly over cooled crust and place in the refrigerator to set, at least 30 minutes.
In another bowl, combine Jello mix and boiling water. Stir until Jello is completely dissolved. Add frozen berries and stir until thawed, about 5 minutes. The water from the frozen berries will release into the Jello making it a bit looser. This is what you want!
Carefully pour Jello mixture over cream cheese mixture and then return to the refrigerator to chill until completely set - at least 1 - 2 hours.
To unmold, release the sides of the springform pan and gently run a butter knife between the pie and the edge of the pan. It should release easily.
Slice and serve with more whip cream on the top and any extra berries!