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1
Preheat the oven to 400 degrees.
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2
In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons granulated sugar.
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3
Stir to combine.
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4
Press mixture into the bottom of the pan and bake 8 to 10 minutes.
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5
Remove from the oven and set aside to cool.
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6
In a stand mixer or a medium bowl with a hand-mixer, add the cream cheese, 2 tablespoons granulated sugar, powdered sugar, and cocoa powder, and beat until well blended.
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7
In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form.
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8
Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
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9
Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer.
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10
Remove from the heat, add the gelatin powder and stir to dissolve.
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11
Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking.
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12
Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
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13
Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar.
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14
When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings.
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15
Refrigerate at least 2 hours before serving.
