1. Make the Pretzel Crust:

• Place pretzels in a food processor; pulse until chopped.
• Add melted butter and sugar; pulse until combined.
• Reserve 1/3 cup of the pretzel mixture for topping.
• Press the remaining pretzel mixture onto the bottom of a greased 9-inch springform pan.
• Refrigerate for 30 minutes.

2. Prepare the Gelatin Mixture:

• Meanwhile, in a bowl, add boiling water to the strawberry gelatin; stir for 2 minutes or until completely dissolved.
• Stir in the lemon juice.
• Refrigerate for 30 minutes, stirring occasionally.

3. Prepare the Strawberries:

• Chop half of the strawberries.
• Slice the remaining strawberries and reserve for topping.

4. Make the Filling:

• In a large bowl, beat 1 cup of the heavy cream until stiff peaks form.
• Beat the marshmallow creme, cream cheese, and sweetened condensed milk into the cooled gelatin mixture until blended.
• Gently fold in the chopped strawberries and the whipped cream.
• Pour the filling into the crust.

5. Chill:

• Refrigerate, covered, until firm, 4-6 hours.

6. Make the Whipped Cream Topping:

• Beat the remaining 1 cup of heavy cream until stiff peaks form.
• Spread the whipped cream over the chilled pie.

7. Top and Serve:

• Top with the reserved sliced strawberries and the reserved pretzel mixture.