Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the crushed pretzels, melted butter, and granulated sugar until well mixed. Press the mixture into the bottom of a 9x13-inch baking dish to form a crust.

Bake the pretzel crust in the preheated oven for 10 minutes. Remove and let cool completely.

In another mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the halal whipped topping to create a creamy layer.

Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring you reach all the edges to seal the crust completely. Refrigerate for at least 30 minutes.

Dissolve the halal strawberry gelatin powder in 2 cups of boiling water, stirring until completely dissolved. Allow the gelatin mixture to cool slightly, but not set.

Arrange the sliced strawberries evenly over the cream cheese layer.

Carefully pour the cooled gelatin mixture over the strawberries, ensuring they are fully covered.

Refrigerate the dish for at least 4 hours, or until the gelatin is fully set.

Slice and serve chilled. Enjoy!