Preheat oven to 400°F (200°C).

In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well until the pretzels are evenly coated with butter.

Press the pretzel mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 8-10 minutes until lightly toasted. Remove from oven and allow to cool completely.

In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and fluffy. Fold in the whipped topping until well combined.

Once the pretzel crust is completely cool, spread the cream cheese mixture evenly over the crust. Be sure to spread it all the way to the edges to create a seal.

Refrigerate for at least 30 minutes to set.

Dissolve the strawberry gelatin in 2 cups of boiling water, stirring for about 2 minutes until completely dissolved. Allow to cool slightly but not set.

Once the gelatin has cooled slightly, fold in the sliced strawberries.

Carefully pour the strawberry mixture over the cream cheese layer.

Refrigerate for at least 2 hours or overnight until the gelatin layer is completely set.

Cut into squares and enjoy!