Ingredients:

  • 2 cups crushed pretzels
  • 0.75 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 8 oz whipped topping
  • 6 oz strawberry gelatin dessert mix
  • 2 cups boiling water
  • 16 oz fresh strawberries, hulled and sliced

Instructions:

  1. Preheat oven to 350°F (180°C). Crush pretzels into small pea-sized pieces using a bag and rolling pin.
  2. Combine crushed pretzels, 0.75 cup melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of a 9x13 inch glass baking dish until it forms an even, compact layer.
  3. Bake the crust for 10 minutes until the kitchen smells like toasted butter. Let it cool completely.
  4. In a mixing bowl, beat 8 oz softened cream cheese and 0.5 cup sugar until smooth and velvety. Gently fold in 8 oz of whipped topping gently to keep the air in the mixture.
  5. Spread the cream cheese mixture over the cooled crust, making sure to touch all four sides of the pan. This seals the crust from the liquid top.
  6. Dissolve 6 oz strawberry gelatin in 2 cups of boiling water. Stir in 16 oz sliced strawberries and let the mixture sit for 15 minutes at room temperature.
  7. Carefully pour the strawberry mixture over the cream cheese layer.
  8. Refrigerate the salad for at least 4 hours until the top layer doesn't jiggle when shaken.