1. Preheat your oven to 350°F. In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix until well combined.
2. Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes, then set aside to cool completely.
3. In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth. Fold in the whipped topping until fully incorporated.
4. Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it reaches the edges to form a seal. This prevents the gelatin from seeping through and creating a soggy base.
5. In a separate bowl, dissolve the gelatin mix in 2 cups of boiling water. Stir in the sliced strawberries and let cool slightly.
6. Pour the strawberry mixture over the cream cheese layer, spreading it evenly. Refrigerate the salad for at least 4 hours or until fully set.

As you prepare this dish, remember to savor each step. Cooking is an act of love, just as my abuela taught me. Feel free to involve family members if you can; it’s a wonderful way to share the joy of creating something delicious together.