Preheat oven to 400°F (200°C).
In a medium bowl, mix crushed pretzels, melted margarine, and 2 teaspoons sugar until well combined.
Press the mixture firmly into the bottom of a 9x13-inch baking dish, creating an even layer.
Bake in the preheated oven for 8 minutes, then remove and set aside to cool completely.
In a mixing bowl, beat the softened cream cheese and ¾ cup sugar until smooth.
Gently fold in the thawed whipped topping until well combined.
Once the pretzel crust has completely cooled, spread the cream cheese mixture evenly over it, making sure to seal the edges completely.
In a medium bowl, dissolve the strawberry-flavored gelatin in 2 cups of boiling water, stirring for about 2 minutes.
Add the frozen strawberries to the gelatin mixture and stir gently.
Allow this mixture to cool for approximately 15 minutes, or until it begins to thicken slightly but is still pourable.
Carefully pour the gelatin mixture over the cream cheese layer, ensuring it spreads evenly.
Refrigerate for at least 4 hours, or preferably overnight, until the jello is completely set.
Cut into squares and serve chilled.
