Yield: 15 servings (4 points per serving for blue, green and purple)
Preheat oven to 350 degrees.
Mix together the boiling water and jello. Stir in the 1/2 cup of cold water. Place in the fridge to cool while getting the other layers ready.
Place 3 oz. of pretzel sticks in a large zip up bag and use a meat mallet to break them into smaller pieces. Do not turn them into crumbs.
Place the pretzel pieces in a medium bowl. In a small bowl add the 2 teaspoons honey and 1 teaspoon warm water. Mix together then add it to the pretzels. Stir together so the honey is on all of the pretzels.
Spray a baking pan with no-stick cooking spray, then add the pretzels. Spread the pretzels evenly across the pan.
Bake for 5 minutes, then let it cool.
In a medium bowl add the room temperature cream cheese and Splenda. Use a hand mixer until it is combined and smooth. Fold in the Cool Whip.
Add the cream cheese layer to the pretzel layer and spread across. Put it in the fridge.
Slice the strawberries and add them to the jello. Add the jello to the cream cheese layer.
Refrigerate 2 hours or until jello is completely set.