Preheat the oven to 400°F. To make the crust, use a food processor or rolling pin to crush the pretzel sticks. Pour the pretzel crumbs into a bowl and add the sweetener and applesauce, mixing with your hands to form a dough. Add more applesauce if needed to bind the crumbs.

Press the pretzel crust into the bottom of a greased 9X13 baking dish. You can put parchment paper over top of it to help you spread the crust into an even layer. It will be thin, but it will fit perfectly.

Bake the crust for 8-10 minutes until golden brown.

Once the crust cools, you can add the first layer on top of it. To make the blue layer, mix fat-free whipped topping, Greek yogurt, and 1 package of sugar-free cheesecake jello powder (do not mix with milk). If adding food dye, mix the blue dye as desired until thoroughly incorporated.

Spread the cheesecake filling evenly on top of the pretzel crust. Place in the refrigerator while you work on the strawberry Jello layer.

For the strawberry Jello, boil 2 cups of water and mix with the Jello powder, stirring to dissolve. Add 2 cups of cold water and stir. Pour the Jello mixture over the still-frozen strawberries.

Allow the strawberry mixture to rest for about 10 to 15 minutes or until it's slightly thicker and slightly cooled. Gently pour on top of the blue cheesecake filling.

Allow the Jello dessert to sit in the refrigerator for 2-3 hours or until it is completely firm. Decorate the top with Greek yogurt, fat-free whipped cream, or fat-free cool whip. Garnish with fresh berries of your choice. Serve chilled, and enjoy!