Create the crust. Place the pretzels in a zip top bag and use a rolling pin to crush them into smaller crumbles. Stir in the granulated sugar and melted butter.
Bake to perfection. Spread the pretzel crust into a prepared 9x13 baking dish. Use a spatula to press it into the bottom and corners of the pan. Bake the crust at 400F for 8-10 minutes, or until the pretzels are toasty and the butter is bubbling.
Make the filling. In a mixing bowl, combine softened cream cheese and granulated sugar. Mix in the whipped topping until it is all well combined.
Spread the fluffy filling. Allow the crust to cool to room temperature. Spread the cream cheese filling over the baked crust, using extra care to spread it evenly over the pretzels. Avoid leaving any space between the edges of the cream cheese layer and the baking dish. This can result in a soggy crust.
Slice the strawberries. Wash the strawberries and remove the stems and leaves. Slice the strawberries into thin pieces.
Cook the gelatin and layer. Prepare the strawberry gelatin according to the package instructions. Lay the strawberries over the top of the cream cheese filling. Slowly pour the liquid gelatin over the top of the sliced strawberries.
Cool and enjoy! Cover the pan with plastic wrap and carefully place the Strawberry Pretzel Pie in the refrigerator. Allow it to chill for 3-4 hours, or until the jello is fully set. Slice, serve, and enjoy!
