1. Make the Crust:

Preheat the oven to 350°F (175°C).

Crush the pretzels in a large resealable plastic bag with a rolling pin. You want a mixture of fine crumbs and some larger pieces for texture.

Stir together the pretzel crumbs, melted butter, and light brown sugar in a large bowl until well combined.

Press the mixture evenly into the bottom of a 9-by-13-inch baking dish.

Bake the crust until lightly crisp and browned, 12 to 14 minutes.

Transfer to a wire rack to cool completely, about 30 minutes.

2. Make the Cream Cheese Filling: Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to 2 minutes.

Transfer the whipped cream to a large bowl and set aside.  

Beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract in the same bowl used to beat the cream (no need to wipe it clean) on medium-high speed until light, fluffy, and smooth, about 3 minutes.

Transfer the cream cheese mixture to the bowl with the whipped cream.

Fold the two mixtures together gently until just combined. Be careful not to overmix.

Spread the cream cheese filling evenly over the cooled pretzel crust.

Chill in the refrigerator until firm, about 1 hour.

3. Make the Strawberry Topping:

Stir together the strawberry-flavored gelatin powder and boiling water in a large bowl until the gelatin is completely dissolved.

Stir in the sliced fresh strawberries.

Chill in the refrigerator, uncovered, until the mixture is partially set, about 1 hour. It should be thick and syrupy, but not completely firm.

4. Assemble and Chill:

Carefully spoon the partially set strawberry mixture over the chilled cream cheese layer. Spreading it evenly.

Chill the assembled Strawberry Pretzel Salad until completely set, about 2 hours or preferably overnight.

5. Serve:

To serve, cut into squares. Serve chilled. Enjoy!