Step 1: Make the Pretzel Crust.

Place the pretzels in a food processor. Pulse until chopped.

Add the melted butter and sugar. Pulse until combined.

Reserve 1/3 cup of the pretzel mixture for topping.

Press the remaining mixture onto the bottom of a greased 9-inch springform pan.

Refrigerate for 30 minutes. This helps the crust to firm up.

Step 2: Prepare the Gelatin.

Meanwhile, in a bowl, add the 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. This allows the gelatin to cool and slightly thicken.

Step 3: Prepare the Strawberries.

Chop half of the strawberries.

Slice the remaining strawberries and reserve for topping.

Step 4: Make the Whipped Cream.

In a large bowl, beat 1 cup of the heavy cream until stiff peaks form. Set aside.

Step 5: Combine Filling Ingredients.

Beat the marshmallow creme, cream cheese, and sweetened condensed milk into the cooled gelatin mixture until blended.

Step 6: Fold in Strawberries and Whipped Cream.

Gently fold in the chopped strawberries and the whipped cream.

Step 7: Pour Filling into Crust.

Pour the filling into the prepared crust.

Step 8: Chill.

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

Step 9: Make Remaining Whipped Cream.

Beat the remaining 1 cup of heavy cream until stiff peaks form.

Step 10: Top and Serve.

Spread the whipped cream over the chilled pie.

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