Preheat oven to 350 degrees. Stir together butter, brown sugar, and pretzels. Firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake fro 10-12 minutes. Remove from oven to a wire rack. Cool completely (about 30 minutes).
Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
Beat condensed milk, cream chees, and gelatin at medium speed until smooth (using the whisk attachment of a stand mixer). Add strawberries; beat at low speed until just blended. Gently, fold in ¾ c. Cool Whip. Spoon into prepared crust. Cover and freeze fro 8-12 hours or until firm.
Spread remaining Cool Whip over top of pie. Freeze for an additional hour until firm.
Recipe by The Gingham Apron at https://www.theginghamapron.com/strawberry-pretzel-icebox-pie/