Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the crushed pretzels with melted butter and granulated sugar, stirring until well blended.
Transfer the mixture into a 9x13-inch baking dish, pressing it down firmly to create an even layer.
Bake for about 10 minutes, then allow it to cool completely.
In a separate bowl, whip the softened cream cheese with powdered sugar until creamy.
Gently fold in the whipped topping until smooth and fluffy.
Once the pretzel crust has cooled, spread the cream cheese mixture evenly over the top.
In another bowl, mix the strawberry gelatin with boiling water, stirring until dissolved.
Add the cold water and stir to combine.
Fold the sliced strawberries into the gelatin mixture, then pour over the cream cheese layer in the baking dish.
Refrigerate for at least 4 hours, or until the gelatin is fully set.
Slice into squares and serve cold.