Preheat your oven to 350 degrees.

In your food processor pulse the pretzels until there is a mixture of fine and small chunks. Add the sugar and melted butter. Pulse just until combined.

Grease a 9x13 baking dish with butter or coconut oil. Press the pretzel mixture into the baking dish in an even layer. Bake at 350 degrees for 15 minutes until the crust is lightly browned. Set aside.

In your mixer add the heavy whipping cream, powdered sugar and vanilla. Using the whisk attachment beat on hight until the whipped cream forms heavy peaks. 

Using a mixer beat the cream cheese, sugar and vanilla together. Add the whipped cream and gently fold together with the cream cheese mixture. Spread this over the cooled pretzel crust. Place in the refrigerator for 1-2 hours to set.

In a medium heat safe bowl add your gelatin, thawed and chopped strawberries, and sugar. Pour the boiling water over this mixture. Stir until all the gelatin is mixed in. Refrigerate for 1 hour or until the gelatin is slightly set.

Spread the strawberry gelatin mixture over the cream cheese mixture in the baking dish. Place back in the refrigerator for at least 4 hours. I prefer to chill overnight to let the gelatin get firm.

Mix together the sour cream and sugar. Spread this mixture over the gelatin layer. Sprinkle the top of the dessert with chopped toasted pecans. 

You can serve this dessert immediately or cover and store in the refrigerator for up to 5 days.