Ingredients:

  • 2 cups crushed salted pretzels
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup granulated sugar (for filling)
  • 8 ounces frozen whipped topping (e.g., Cool Whip), thawed
  • 6 ounces package strawberry flavored gelatin mix
  • 2 cups sliced fresh or frozen strawberries

Instructions:

  1. Preheat oven to 350°F (175°C). In a bowl, combine the crushed pretzels, 1/4 cup of sugar, and the melted butter. Press the mixture firmly into the bottom of a 9x13 inch baking pan.
  2. Bake the crust for 10 minutes. Remove from oven and allow the crust to cool completely while preparing the filling.
  3. In a large bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth, light, and fluffy.
  4. Gently fold in the thawed whipped topping until the filling is homogenous.
  5. Spread the cream cheese mixture completely over the cooled pretzel crust, ensuring the mixture reaches and seals all edges of the pan. This step is critical to prevent the gelatin from seeping into the crust. Chill the pan for 30 minutes while preparing the topping.
  6. Dissolve the gelatin mix in 2 cups of boiling water. Stir for at least 2 minutes until the mix is completely dissolved. Add 2 cups of cold water (or ice water) to rapidly cool the mixture.
  7. Once the gelatin mixture has cooled significantly (it should be thick like egg whites, not warm), fold in the sliced strawberries.
  8. Carefully pour the gelatin mixture over the chilled, sealed cream cheese layer.
  9. Refrigerate for a minimum of 4 hours, or until the gelatin layer is fully set. Slice into 12 servings and serve cold.