Preheat oven to 350°F (175°C).

Combine crushed pretzels, melted butter, and 3 tablespoons sugar in a medium bowl.

Press the pretzel mixture firmly into the bottom of a 9x13 inch baking dish.

Bake for 10 minutes, then remove from oven and allow to cool completely to room temperature.

In a separate bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.

Fold the whipped topping into the cream cheese mixture until fully incorporated.

Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring the mixture reaches the edges of the pan to create a seal.

In a large bowl, dissolve the strawberry gelatin in boiling water.

Stir the partially thawed strawberries into the gelatin mixture and let it sit for 5 to 10 minutes until slightly thickened.

Carefully pour the strawberry mixture over the cream cheese layer.

Refrigerate for at least 4 hours, or until the gelatin layer is completely firm.