Heat the oven to 375°F with the rack in the middle.

Place the pretzels in a gallon-sized zip top plastic bag and use a meat pounder or rolling pin to crush them. You can also place the pretzels in a food processor and pulse them a few times until they’re broken up into small pieces, but make sure they aren’t pulverized into a powder.

Next, whisk together the melted coconut oil and maple syrup in a large mixing bowl.

Stir in the crushed pretzels, making sure they get evenly coated.

Add the crust into the bottom of a greased or parchment-lined 8 x 8-inch baking dish. Use an offset spatula to press the crust into an even layer that covers the bottom completely.

Pop the pan in the oven and bake for 10 minutes or until the crust is golden brown and holds together.

Cool the crust on a wire rack to room temperature.

In a high-powered blender, combine the soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla, and Diamond Crystal kosher salt. Blend until silky smooth.

Chill the filling in the fridge for about 30 minutes or in an ice bath until it’s no longer super liquidy or warm. (If the filling is too watery or warm, it can break up the pretzel crust when you pour it on top).

Carefully pour the cream cheese filling onto the cooled pretzel crust. If there are lots of air bubbles on top of the faux cheesecake layer, use a toothpick to pop them.

Cover the pan with a silicone lid, aluminum foil, or plastic wrap and freeze it for at least 6 hours or until solid. (If you are making strawberry pretzel salad ahead of time, this is a good place to stop because you can store the bottom two layers in the freezer for up to 3 months—just make sure the pan is tightly sealed with foil and/or plastic wrap. When you’re ready to finish making this recipe, continue with the steps below.)

Sprinkle the gelatin into a bowl filled with 2 tablespoons of water. Mix to combine and set aside to bloom (about 5 minutes).

In a small saucepan, heat up the strawberry juice and honey over medium heat until simmering. Stir well to combine.

Take the strawberry juice off the heat and whisk in the hydrated gelatin. Pour the strawberry jello mixture into a liquid measuring cup and cool to room temperature. (You can speed up the strawberry gelatin cooling process by placing the measuring cup in an ice bath. Be careful to not chill too long or the gelatin will start gelling!)

Take the pan out of the freezer and arrange the sliced strawberries in a single layer on top of the solidified creamy layer.

Pour the cooled strawberry gelatin mixture on top of the strawberries.

Chill the strawberry pretzel salad in the refrigerator until the top layer solidifies, about 4 hours and up to a day in advance.

Slice into squares and enjoy!