Question "Why exactly is this called a salad?" - Strawberry Pretzel Salad

A 1950s looking dessert that is an immediate hit once at least one person tries it at your social function

Despite how much sugar is in this dessert, it is remarkably not that sweet.

What you need:
A 9 x 13 inch pan (sorry metric users!)

Crust:
- 2-3 cups crushed pretzels (cannot be salt free!)...rough estimate, it needs to completely cover the base of the baking pan
- 3/4 cup (180g) butter, melted
- 3 tablespoons white sugar
- Honey

Middle layer:
- 1 (8 oz) package of cream cheese, softened
- 1 cup (200g) white sugar
- 1 (8 oz) container frozen whipped topping, thawed (i.e. They mean Cool Whip®)

Topping:
- 2 (3 ounce) packages strawberry flavored gelatin
- 2 cups (475 ml) boiling water
- 2 (10 ounce) packages frozen strawberries (or 32 oz fresh strawberries, sliced thin)

Instructions:

Preheat oven to 400F (200C).
Crush the pretzels as best as you can.
Mix the sugar, butter and pretzels in a 9 x 13 baking pan.
Drizzle thin threads of honey on top of the mixture.
Cook for 10 minutes.
Allow to cool.

Using a hand mixer on the lowest setting, blend the sugar and cream cheese first in a large bowl.
Add the -totally not Cool Whip, thawed- frozen whipped topping and blend in with a large spoon
Spread the layer onto the pretzel crust, making sure that the entire edges are coated with this layer

Heat the boiling water, and then dissolve the gelatin into the water.
Add the sliced strawberries.
If using frozen strawberries, throw the mix into the refrigerator for 10 minutes. If fresh, wait 20-30 minutes.
Spread the gelatin and strawberry mix on top of the middle layer and put into the refrigerator until set.

Serve once fully set.