Preheat the oven to 400°F.

Add the gelatin to a large microwave (heat) safe bowl and pour 2 cups of boiling water over it. Whisk for a few minutes until the gelatin powder is completely dissolved.

Stir the frozen strawberries into the gelatin mixture and chill in the refrigerator for 10-15 minutes then set aside at room temperature.

Put the pretzels in the plastic bag and use a rolling pin to crush them. You want the pretzel pieces to be about ¼ inch for the crust to form properly.

Melt the butter in a large microwave safe bowl.

Add the crushed pretzels, melted butter, and 3 tablespoons of the sugar to a bowl and stir well.

Press the mixture into the bottom of an ungreased 9x13-inch casserole dish.

Transfer the pan to the oven and bake for 8-10 minutes. Remove from the oven and let it cool completely on a wire rack.

While the crust cools, use an electric mixer to beat the cream cheese and 1 cup of sugar together until creamy. Gentle fold in the whipped topping until there are no streaks in the mixture.

Pour the cream cheese mixture over the cooled crust, spreading it out completely, making sure you get it to the sides. Refrigerate for 30 minutes.

Pour the gelatin mixture over the cream cheese layer then gently spread it out across the whole layer. Scatter fresh blueberries across the top.

Chill in the refrigerator for 2-3 hours or until fully set.