Make the gelatin: Stir strawberry gelatin into 2 cups boiling water until fully dissolved. Let it cool to room temperature, but don’t let it set.
Crush the pretzels: Place pretzels in a zip-top bag and crush with a rolling pin until coarse and crumbly, not powdery.
Bake the crust: Mix crushed pretzels, melted butter, and sugar. Press firmly into a 9x13-inch baking dish. Bake at 350°F for 10–12 minutes, then cool completely.
Make the filling: Beat softened cream cheese and sugar until smooth. Fold in whipped topping until creamy and fluffy.
Spread the cream layer: Spread the filling over the cooled crust, sealing all edges and corners. Chill for 30–60 minutes.
Add the topping: Stir sliced strawberries into the cooled gelatin. Pour gently over the cream cheese layer.
Chill and serve: Refrigerate for at least 4 hours, or overnight, until fully set. Slice into squares and serve cold.
