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Preheat oven to 350°F. Coat 9x13-inch baking dish with nonstick cooking spray.
In small saucepan over medium heat, melt butter. Continue cooking, swirling occasionally, until butter foams and milk solids turn golden and smell nutty, about 5-7 minutes. Remove from heat.
In food processor, pulse pretzels and ½ cup sugar until fine crumbs form (a few small bits are okay for texture). With processor running, drizzle in warm butter, then pulse until evenly moistened. (Mixture should hold together when pressed.)
Press pretzel crust firmly into bottom of prepared baking dish. Bake 10 minutes, then let cool completely.
In large bowl with hand mixer, beat cream cheese and ½ cup sugar until smooth and fluffy. Fold in 1 container whipped topping until fully incorporated. Spread evenly over cooled pretzel crust.
In separate large bowl, whisk gelatin and boiling water until completely dissolved. Stir in sliced strawberries and let cool in fridge until slightly thickened and syrupy but not fully set, about 30 minutes. Gently pour or spoon evenly over cream cheese layer.
Refrigerate until fully set, about 4 hours or up to overnight.
Garnish with whipped topping and pretzels. Cut into squares and serve cold, refrigerating any leftovers.