While the crust is being refrigerated, in a large mixing bowl combine the boiling water, gelatin, and lemon juice. Whisk until all dissolved.
Refrigerate the gelatin mixture for 30 minutes, stirring once or twice.
Meanwhile dice up half the strawberries and slice the other half. Set aside.
In another medium-sized mixing bowl, use a hand beater with beaters attached to whip 1 cup heavy cream to form stiff peaks, about 4 minutes. Set aside.
To the refrigerated gelatin mixture, using a hand mixer with beaters attached, beat the marshmallow creme, cream cheese, and sweetened condensed milk into the gelatin mixture until wel blended.
Gently fold in the diced strawberries and whipped cream to the gelatin mixture.
Pour the mixture into the prepared pretzel crust. Refrigerate 4-6 hours to set the pie.
When ready to serve, make the whipped cream topping by again using a hand mixer with beaters attached, and in a medium-sized mixing bowl, whip the remaining 1 cup of whipping cream with the 1 Tablespoon sugar until soft peaks form, about 3 to 4 minutes.
Spread the whipped topping over the pie.
Garnish with sliced strawberries and more pretzels.
Slice and serve