In a medium bowl, combine the crushed pretzels, melted butter and 3 tablespoons brown sugar.
Press the pretzel mixture firmly into the bottom of a 9x13 inch glass baking dish.
Bake the pretzel crust for 8-10 minutes. Allow to cool completely.
In a large mixing bowl, beat the cream cheese, sugar and vanilla until light and fluffy.
Carefully fold in the whipped cream and spread the cream cheese mixture over the cooled crust covering completely.
Dissolve the gelatin in boiling water and stir in the strawberries.
Allow the gelatin to set slightly.
When mixture is about the consistency of egg whites, pour the gelatin mixture over the cream cheese and spread to cover evenly.
Refrigerate for 4 hours or overnight.
Video
Notes
For best results, make the night before.Strawberry Pretzel Salad can be made up to 2 days in advance. Cover with plastic wrap and store in the refrigerator until ready to serve.