Preheat oven to 350 degrees F.

In a medium size bowl, combine the pretzel crumbs, sugar, and butter. Stir with a fork to combine well. Divide the mixture evenly between the jars, about 2 heaping Tablespoons in each. Press down only slightly with fingers. Arrange the jars on a baking sheet. Bake for 6 minutes. Remove from the oven and allow to cool.

In a medium size bowl, beat together the mascarpone cheese, confectioner sugar, and 1/2 teaspoon vanilla, until well combined and smooth. Set aside.

In a small bowl, using an electric mixer, beat together the Dream Whip, milk, and 1/2 teaspoon vanilla. Mix until peaks form, about 4 minutes. Cover and place in refrigerator.

In a large mixing bowl, whisk together the gelatin and water until it is dissolved. Stir in the frozen strawberries. Place in refrigerator about 10-15 minutes, until it starts to set.

To fill the jars, evenly divide the mascarpone filling over the pretzel crusts.Using the back of a teaspoon, spread it carefully over the pretzels. Next add an even amount of the gelatin and strawberries. (You may not use all of this mixture) Return to the refrigerator for about an hour, Top with the Dream Whip, divided evenly between the jars, and garnish with a few strawberry slices just prior to serving or getting ready to add a lid and transport.