Preheat oven to 350°F.

Using a blender or food processor, crush pretzels until finely crushed. Transfer pretzels into a medium bowl and stir in brown sugar and melted butter.

Lightly butter or grease a 9” pie pan. Press the crust mixture evenly into the bottom and sides of the pan. (Tip: A flat-bottomed glass helps pack the crust mixture down evenly.)

Bake crust at 350°F for 10 minutes. Remove from oven and let cool.

Using a medium mixing bowl, stir gelatin and boiling water together until fully dissolved. Let sit for 2 minutes.

Add cold water stir until well combined. Let sit for 10 minutes to thicken. (Note: This is an important step…otherwise the mixture won’t set up once the whipped topping is added!)

Stir half of whipped topping and all of the diced strawberries into gelatin. Spread this mixture evenly into the pie crust.

Refrigerate for 4 hours, or until firm.

Spread remaining (i.e. plain) whipped topping on top of the strawberry layer. Garnish with additional sliced strawberries before serving.