Preheat the oven to 350°F. Line a 9x13" baking dish or sheet with parchment paper.
Mix crushed pretzels with vanilla sugar and melted butter. Press into the prepared dish and bake for 10 minutes. Let it cool completely.
Make the Cream Filling:
Create space in the refrigerator.
Mix softened cream cheese with vanilla sugar and sour cream until well combined. Beat in the whipped topping until just combined.
Spread the cream filling over the cooled pretzel crust. Top with sliced strawberries and refrigerate.
Make the Pomegranate Jello:
Bloom gelatin in 1/2 cup pomegranate juice. Set aside.
Heat the remaining 1 1/2 cups pomegranate juice and pomegranate molasses until steam appears. Remove from heat and stir in bloomed gelatin until melted. Let it cool to slightly warmer than body temperature.
Pour the cooled pomegranate jello over the strawberries and cream filling. Refrigerate for at least 1 hour.
Serve:
Slice into 12 squares.
Garnish with whipped topping, strawberry halves, and pretzels.
Serve and enjoy your delightful twist on a classic summer treat!