Preheat oven to 400º. Spray 13 X 9 inch baking pan.

In a food processor, pulse pretzels and ¼ cup sugar until coarsely ground but not powdered. Add melted butter and pulse until combined. Put in the bottom of the prepared pan and press to even it out with fingertips. Bake for 10 minutes until beginning to brown. Let cool for about 20 minutes.

In an electric mixer, beat cream cheese and ½ cup sugar with the whisk attachment, then add cream slowly and beat until soft peaks form. Spread mixture on cooled crust and refrigerate for about 30 minutes.

While the crust is cooling, make the third layer. Process about 8 cups of frozen or fresh strawberries until pureed. Add to a medium saucepan along with 1 to 1 ½ cups sugar and salt. Cook over medium-high heat until bubbles begin to appear and sugar is dissolved and it has thickened. The time will vary depending on how juicy the strawberries are. Remove from heat.

While the strawberry puree is cooking, sprinkle gelatin over water in a large bowl and let sit for 5 minutes. Whisk strawberry puree into gelatin. Add about 2 cups of sliced strawberries to the gelatin mixture and stir. Refrigerate until gelatin starts to thicken but not until it’s set, about 30 to 60 minutes, make sure it is not warm. Carefully pour over cream cheese layer. Refrigerate until set, at least 4 hours or overnight.