In a large bowl, add crushed pretzels, butter, and sugar. Mix thoroughly and dump into a 9 inch pie plate. Press firmly into the bottom and sides of the pie plate.
In a medium bowl, add the strawberry jello powder and boiling water. Stir until the powder is completely dissolved.
Add in the maraschino cherry juice and stir. Refrigerate for about 45 minutes until the mixture has thickened, but not set.
Remove from fridge and whip until the jello is light and fluffy with a hand mixer for about 3-4 minutes. I don't have a hand mixer, so I beat it by hand and had little bits of jello throughout my mixture.
In a separate bowl, add in heavy whipping cream. Mix on medium until the whipped cream has formed soft peaks.
Once the whipped cream has formed soft peaks, add in the powdered sugar and continue to whip until the whipped cream has formed stiff peaks. The whipped cream will stand up on the beater.
Fold the whipped cream into the whipped jello.
Once the whipped cream is incorporated into the whipped jello, add the fruit and fold.
Pour the strawberry cream on top of the pretzel crust and refrigerate for 8 hours.
In a medium bowl, add in the jello powder and boiling water. Stir until the powder is dissolved.
Pour jello into an 8 inch square pan and refrigerate for about an hour until set.
Turn the set jello out onto a clean counter top and using a star cookie cutter cut out jello shapes.
Place on top of the strawberry cream pie.
Red, white, & blue pretzels.
In a microwave safe bowl, add in the white coating chocolates and shortening.
Microwave in 30 second intervals and stir after each interval. Mine only took about 1 minute to become smooth and completely melted.
Dip the pretzel into the chocolate or use a spoon. I used a spoon.
Tap off the excess chocolate.
Using a spoon, add red sugar on one side of the chocolate. The spoon helps control where the sugar goes.
On the other side of the chocolate, add the blue sugar with a spoon.
Place on parchment paper and let dry for about 30 minutes.