Prepare strawberry jello according to package directions and allow it to chill in the fridge until completely solidified. Then use a spoon to chop it up so you can easily spoon and divide between the bags.

In a large mixing bowl, combine the instant cheesecake pudding and milk. Whisk vigorously for 2 minutes until thickened, then place in the fridge for 5 minutes to set.

While the pudding chills, in another bowl combine the heavy whipping cream and powdered sugar. With an electric mixer, beat until stiff peaks have formed.

Using scissors, carefully cut the top across the seam of the mini pretzel packs. Empty out the pretzels into a reusable plastic bag (reserve a few per bag for garnish) and lightly crush up the rest.

Fold over the top opening of the bags to form a 1/2" collar (this will make the packet a little sturdier for eating out of.)