Preheat the oven to 350 degrees F.

In a medium heatproof bowl, place the gelatin. Pour boiling water over the gelatin and whisk until completely dissolved. Let it cool for 10 minutes, then stir in the thawed strawberries and any juice. Refrigerate uncovered until partially set, about 1 hour and 45 minutes.

Place pretzels in a resealable food storage bag and crush them with a rolling pin until the pieces are no bigger than 1/2 inch. You need enough pretzels to yield 2 cups.

In a medium bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of sugar. Press the mixture evenly into the bottom of an ungreased 13×9-inch baking dish. Bake for 10 minutes and let cool on a cooling rack for about 30 minutes.

In a medium bowl, beat the thawed whipped topping, softened cream cheese, and 1 cup sugar until smooth.

Spread the cream cheese mixture over the cooled crust. Refrigerate for 30 minutes or until set.

Carefully spoon and spread the gelatin topping over the cream cheese filling. Cover and refrigerate for 4 to 6 hours or until the gelatin is set.

To serve, cut into 4 rows by 3 rows.