Preheat oven to 350°F. Spray a 9x13 baking dish with non stick spray and set aside.

Place the pretzels in a large ziplock bag, and use a rolling pin to coarsely crush the pretzels. (Make sure not to finely crush them!)

Melt the butter in a medium saucepan over med-low heat and stir in the sugar. Stir in the crushed pretzels until combined. Spread pretzel mixture evenly onto the bottom of a 9x13 pan or baking dish. Place in oven and bake for 10 minutes. Remove from oven and allow to cool to room temp.

Meanwhile, bring 2 cups of water to a full boil using the stovetop or microwave. Stir in the jello and whisk until completely dissolved. Set aside to cool to room temp.

While jello is cooling, combine the softened cream cheese and ½ cup sugar in a large mixing bowl. Using an electric hand mixer, beat until creamy and smooth. Fold in 1 tub (8oz) of whipped topping until fluffy and no visible streaks of cream cheese remain.

Pour the jello/berry mixture evenly over the cream cheese layer. Refrigerate for 4 hours or until jello is completely set.

Spread the remaining whipped topping evenly over the jello layer. Use the remaining berries to create the “flag” design on top. In the top left corner, create a square using the blueberries. Create the red stripes with the raspberries and strawberries by lining them up in a row, alternating. Have fun and enjoy!