Preheat the oven to 350 degrees.

PRETZEL CRUST: Place the pretzel twists into a gallon-size zip top bag. Use a rolling pin to crush the pretzels. You will need 2 cups crushed.

In a small bowl, combine the crushed pretzels, melted butter, and sugar; spread onto a rimmed baking sheet. Bake until crisp and lightly browned about 12-14 minutes. Cool completely on a wire rack; then break into small pieces and set aside.

CREAM FILLING: In a medium bowl, beat the softened cream cheese, whipped topping, and sugar until smooth. Cover and refrigerate until chilled.

STRAWBERRY TOPPING: In a large bowl, dissolve the gelatin in boiling water. Stir in sweetened strawberries; cover and chill until partially set about 1 hour.

TO ASSEMBLE: Pour about 2 heaping tablespoons of pretzel mixture into the bottom of each jar. Pipe the cream filling into the jars using a piping bag fitted with a 1A tip sealing in the pretzels. Top with the strawberry mixture. Cover with a lid and chill until firm, at least 2 hours.

TO SERVE: Top jars with whipped cream and garnish with pretzel twists if desired.