• Preheat the oven to 400℉. Spray a 9x13-inch pan with nonstick spray.

MAKE THE CRUST:

• Pulse pretzels and ¼ cup sugar in a food processor until coarsely ground. Add the melted butter and pulse until combined. Transfer the pretzel mixture to the prepared pan. Using the bottom of a measuring cup, press the crumbs into the bottom of the pan. Bake about 10 minutes, until the crust starts to brown. Set aside to cool for about 20 minutes.

MAKE THE 2st LAYER:

• In a medium bowl, use an electric mixer at medium speed to combine the cream cheese and sugar until light and fluffy. Increase the speed to medium-high and slowly mix in the cream. Continue to beat until soft peaks form, scraping down the bowl as needed. Spread the whipped cream cheese evenly over the cooled crust. Refrigerate until set- about 45 minutes.

MAKE THE 3rd LAYER:

• Process 2 pounds of the strawberries in the food processor until pureed. Slice the rest of the strawberries and set aside. Strain the pureed strawberries through a fine sieve set over a saucepan. Use a large spoon to push the puree through the sieve. Add the sugar and salt to the strawberry puree and cook over medium-high heat until it starts to bubble and the sugar has dissolved – about 5 minutes.
• Put the cold water in a large bowl and sprinkle the gelatin on top. Let the gelatin soften for about 5 minutes. Whisk the puree into the gelatin. Stir in the sliced strawberries. Refrigerate for about 30 minutes- until the gelatin thickens slightly.
• Carefully pour the gelatin over the whipped cream layer and spread to cover evenly. Refrigerate the salad until the gelatin is fully set- 4 hours or up to 24 hours- before cutting and serving.